Quinoa and Zucchini Bowls | Grilled Pork Tenderloin

Quinoa Bowls. Fresh and Delicious

To prepare this meal-in-a-bowl, we marinate a pork tenderloin for a few minutes with a cucumber Greek vinaigrette. In the bowl, we place quinoa flavored with lemon zest and fresh mint, then add grilled zucchini rounds, romaine lettuce, cherry tomatoes, and Kalamata olives. Finally, we drizzle everything with vinaigrette before adding the sliced meat.

Summary

• Ingredients
• Preparation
• Chef's Tips
• Frequently Asked Questions

Ingredients

Pork

• 1 pork tenderloin, 340 g (3/4 lb)
• 60 ml (1/4 cup) cucumber Greek vinaigrette, plus more for serving

Quinoa

• 90 g (1/2 cup) quinoa, rinsed and drained
• 1 lemon, finely grated zest
• 30 ml (2 tbsp) toasted almonds, chopped
• 30 ml (2 tbsp) chopped dill, plus more for serving
• 15 ml (1 tbsp) chopped mint leaves, plus more for serving

Bowls

• 1 zucchini, cut into 5 mm (1/4 in) thick rounds
• 30 ml (2 tbsp) olive oil
• 1 heart of romaine lettuce, torn
• 1/2 red onion, thinly sliced
• 140 g (1 cup) cherry tomatoes, halved
• 8 Kalamata olives

Preparation

Pork

1. In a container, toss the meat with the vinaigrette. Cover and marinate in the refrigerator for 20 minutes. Drain.

Quinoa

1. Meanwhile, in a pot of boiling salted water, cook the quinoa for 12 to 15 minutes or until tender. Drain and rinse quickly under cold water. Drain well. Place in a bowl.
2. In the bowl with the quinoa, add the remaining ingredients. Season with salt and pepper and mix. Refrigerate.

Bowls

1. Place the rack in the center of the oven. Preheat the oven to 200 °C (400 °F).
2. Preheat a ridged cast-iron skillet over medium-high heat (see note).
3. In a bowl, toss the zucchini with half of the oil (15 ml/1 tbsp). Season with salt and pepper. Sear the zucchini in the hot skillet for 2 minutes per side. Set aside on a plate.
4. In the same skillet, sear the pork tenderloin in the remaining oil on all sides. Season with salt and pepper. Bake for 10 minutes or until a thermometer inserted into the center of the meat reads 57 °C (135 °F). Place on the plate and let cool slightly. On a cutting board, slice the meat.
5. In two bowls, divide the quinoa mixture. Garnish with lettuce, zucchini, meat, red onion, tomatoes, and olives. Drizzle with a dash of vinaigrette, to taste. Sprinkle with herbs.

Note: If you don't have a ridged cast-iron skillet, you can use a regular non-stick pan or grill the zucchini and pork tenderloin directly on the barbecue.

Chef's Tips

Express Marination: 20 minutes is enough for this recipe, but if you have time, 1 to 2 hours in the refrigerator will intensify the Greek flavors in the meat.

Perfect Quinoa: Always rinse quinoa before cooking to remove saponin, a natural compound that can give a bitter taste. Drain well and cool before adding other ingredients to prevent herbs from wilting.

Cooking Temperature: Remove the pork tenderloin at 57 °C (135 °F) and let it rest for a few minutes. The temperature will rise to 63 °C (145 °F) — slightly pink, tender, and juicy meat.

Customize Your Bowl: Replace quinoa with rice, couscous, or barley. Add cucumber, grilled peppers, or crumbled feta cheese for even more Mediterranean flavors.

FREQUENTLY ASKED QUESTIONS

CAN THIS BOWL BE PREPARED IN ADVANCE?

Yes! Prepare the quinoa and marinate the meat the day before. Grill the zucchini and pork just before serving for optimal texture. Assemble the bowls at the last minute to prevent the lettuce from wilting.

CAN PORK TENDERLOIN BE REPLACED WITH ANOTHER PROTEIN?

Absolutely! This recipe works very well with chicken, shrimp, or grilled tofu. Simply adjust the cooking time according to the chosen protein.

WHAT VINAIGRETTE SHOULD I USE IF I DON'T HAVE CUCUMBER GREEK VINAIGRETTE?

Prepare a homemade vinaigrette with olive oil, lemon juice, garlic, oregano, and a little Greek yogurt. You can also use a store-bought lemon or herb vinaigrette.

HOW TO GRILL ZUCCHINI WITHOUT A CAST-IRON SKILLET?

Use a regular non-stick pan over medium-high heat, or grill the rounds directly on the barbecue for 2 to 3 minutes per side. You can also roast them in the oven at 220 °C (425 °F) for 15 minutes.

IS THIS DISH GLUTEN-FREE?

Yes, this recipe is naturally gluten-free, lactose-free, and dairy-free. Just check that your store-bought vinaigrette is certified gluten-free if that's a concern.

HOW TO STORE LEFTOVERS?

Store the components separately in the refrigerator: the quinoa and sliced meat for up to 3 days, the grilled zucchini for up to 2 days. Assemble the bowls just before serving to maintain the freshness of the vegetables.