↑

Delicious Little Bites

Loving Life One Bite at a Time

  • About
    • Disclosure Statement
    • Work With Me
    • Contact Me
  • Recipe Index
  • Low Carb
  • Gluten Free
  • Vegetarian
  • Desserts
  • Privacy Policy
You are here: Home / Recipes / Asian Pork Quinoa Salad

Asian Pork Quinoa Salad

Published April 4, 2018. Last updated December 16, 2018 by Lauren Vavala

Thanks for sharing!

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #AllNaturalPork #CollectiveBias

This Asian Pork Quinoa Salad is made up of glazed slices of pork loin filet atop a colorful salad loaded with crunchy vegetables and quinoa.

Asian Pork Quinoa Salad in a Red Bowl

This post contains affiliate links. See our Disclosure Statement for more information.

I love that when Spring arrives, so do colorful recipes with plenty of fresh produce! As much as I love all of the comfort food, I have been more than ready for lighter, fresher meals.

This Asian Pork Quinoa Salad recipe that I just made, is exactly the type of meal to get the season started off right! The salad is a mix of quinoa, cabbage, carrots, red pepper, cilantro, and green onions. And, the pork is cooked in an incredibly flavorful Asian-inspired sauce.

Smithfield Al Natural Boneless Pork Loin on a Wood Background

For this recipe, I use a Smithfield All Natural Boneless Loin Filet that I picked up at Walmart. I really like that Smithfield® pork is raised in the U.S.A. and does not contain any artificial ingredients, preservatives, added steroids or hormones. They hand select the cuts of pork based on the coloring and marbling so you always get fresh, juicy, naturally tender pork. You can really taste the difference!

Since our weeknights are still crazy (hurry up summer break!), I decided to make this recipe using my Instant Pot to prepare the pork. This helps keep the time required to make this recipe at right around 30 minutes. If you don’t have an Instant Pot, you can prepare it in your oven or on a grill,  just be aware that it may take a little longer using a different cooking method.

How to Make Asian Pork Quinoa Salad

2 Bowls of Asian Quinoa Salad

Prep!

There really isn’t much prep work to do before you begin cooking. You’ll have time to prepare the salad while the pork and quinoa are cooking.

Create!

Combine the garlic, ginger, soy sauce, hoisin sauce, and sesame oil in a small bowl. Whisk thoroughly and set aside.

Place the Smithfield All Natural Boneless Pork Loin inside of the Instant Pot. Pour the sauce over top and close the lid. Set the pressure to high and cook for 15 minutes.

Cooked Quinoa in a Pan

While the pork cooks, start the quinoa by combining the water and quinoa in a medium pot over high heat. Bring to a boil, then reduce the heat to low. Cover and cook until all of the water is absorbed and the germ of the quinoa is visible, about 15-20 minutes.

Meanwhile, prepare the vegetables. Cut the cabbage, red bell pepper, and carrots into bite sized pieces. I use a julienne vegetable peeler for the carrots. Roughly chop the cilantro, and thinly slice the green onions, separating the white parts from the green.

Pork Loin and Slices on a White Cutting Board

Once the pork is done cooking, do a quick release of the steam. Remove the pork and set it on a cutting board to rest.

Quinoa Salad in a Blue Bowl

While the pork rests, divide the quinoa and vegetables (except for the green top part of the onions) evenly between 4 bowls. Toss to combine.

Present!

Asian Pork Quinoa Salad in Red and Blue Bowls with a Gray Napkin and 2 Forks

Top the salads with slices of the pork and extra sauce from the pot, if desired. Top with the green onions and enjoy!

For more Smithfield All Natural Pork inspiration, click HERE!

 

Love this Asian Pork Quinoa Salad recipe?  Be sure to follow me on Pinterest, Instagram, and Facebook for more!

Asian Pork Quinoa Salad in a Red Bowl
Print

Asian Pork Quinoa Salad

This Asian Pork Quinoa Salad is made up of glazed slices of pork loin filet atop a colorful salad loaded with crunchy vegetables and quinoa.
Course Main Dish
Cuisine Pork
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 476kcal
Author Lauren

Ingredients

Pork

  • 1.5 pound Smithfield All Natural Boneless Pork Loin
  • 2 cloves garlic * minced
  • 2 teaspoons ginger * minced
  • 1/4 Cup soy sauce
  • 1/4 Cup hoisin sauce
  • 1 teaspoon sesame oil

Salad

  • 1 Cup quinoa
  • 2 Cups water
  • 2 Cups purple cabbage
  • 1 red bell pepper
  • 2 medium carrots
  • 1/4 Cup cilantro leaves * loosely packed
  • 2 green onions

Instructions

  • Combine the garlic, ginger, soy sauce, hoisin sauce, and sesame oil in a small bowl. Whisk thoroughly and set aside.
  • Place the Smithfield All Natural Boneless Pork Loin inside of the Instant Pot. Pour the sauce over top and close the lid. Set the pressure to high and cook for 15 minutes.
  • While the pork cooks, start the quinoa by combining the water and quinoa in a medium pot over high heat. Bring to a boil, then reduce the heat to low. Cover and cook until all of the water is absorbed and the germ of the quinoa is visible, about 15-20 minutes.
  • Meanwhile, prepare the vegetables. Cut the cabbage, red bell pepper, and carrots into bite sized pieces. I use a julienne vegetable peeler for the carrots. Roughly chop the cilantro, and thinly slice the green onions, separating the white parts from the green.
  • Once the pork is done cooking, do a quick release of the steam. Remove the pork and set it on a cutting board to rest.
  • While the pork rests, divide the quinoa and vegetables (except for the green top part of the onions) evenly between 4 bowls. Toss to combine.
  • Top the salads with slices of the pork and extra sauce from the pot, if desired. Top with the green onions and enjoy!

Notes

  • Nutritional information is an estimate and may vary. It does take into account all of the marinade.

Nutrition

Serving: 1serving | Calories: 476kcal | Carbohydrates: 44g | Protein: 47g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 107mg | Sodium: 1215mg | Potassium: 1211mg | Fiber: 6g | Sugar: 9g | Vitamin A: 6650IU | Vitamin C: 67mg | Calcium: 78mg | Iron: 4.1mg

 

 

This Asian Pork Quinoa Salad can be on the table in just 30 minutes when using your Instant Pot! It's fresh and delicious! | Instant Pot Recipe | #ad #AllNaturalPork #dlbrecipes #porkrecipe #InstantPotRecipe #InstantPotPork
This Asian Pork Quinoa Salad is made up of glazed slices of pork loin filet atop a colorful salad loaded with crunchy vegetables and quinoa. | quinoa recipe | #ad #AllNaturalPork #pork #asianpork #quinoasalad #dlbrecipes

Related Posts

Three Cheese Stuffed Shells with Meatballs on a white plate with garlic and parsley in the background
Three Cheese Stuffed Shells with Spinach
Low Carb Spaghetti Squash Carbonara
Low Carb Spaghetti Squash Carbonara
Instant Pot Coconut Curry Meatballs
Instant Pot Coconut Curry Meatballs & Cauliflower
Cuban Pork Tenderloin sliced on a wood serving board
Cuban Pork Tenderloin
Bacon Wrapped Pork on Plate
Brown Sugar and Honey Bacon Wrapped Pork Tenderloin

Filed Under: Main Dish, Pork, Recipes, Salads

Welcome, I'm Lauren!

An engaged mama of 2 sweet little taste testers! Welcome to Delicious Little Bites, a *mostly* food blog with all types of recipes from appetizers to desserts!

Subscribe to get my free book

Yes, I want it!

Popular Recipes

  • Gingerbread Cupcakes Recipe with Cinnamon Van...
  • Baked Buffalo Chicken Cauliflower Casserole with a Gray Napkin Creamy Buffalo Chicken Cauliflower Casserole
  • Ranch Bacon Chicken Casserole
  • Maple Bacon Sweet Potato Hash on a White Plate with a Fork Maple Bacon Sweet Potato Hash Recipe
  • Broccoli, carrots, and cauliflower baked with parmesan bread crumbs in a white casserole dish with a black and white striped napkin California Blend Vegetables with Parmesan Bre...
as seen on


Copyright ©2019, Delicious Little Bites. All Rights Reserved.