Broiled Pork and Quinoa Salad with Autumn Vegetables
This vibrant cold dish features tender broiled pork paired with nutty quinoa and seasonal vegetables, perfect for a quick weeknight meal.
In the 19th century, culinary traditions often reflected the seasonal bounty of the harvest, much like today's emphasis on fresh, local ingredients. Just as Mary Shelley's 'Frankenstein' explored the themes of creation and consequence, this dish celebrates the harmony between flavors and textures, showcasing how simple ingredients can come together for a memorable meal. The use of pork, a staple in many cultures, connects to historical practices of utilizing readily available proteins, while quinoa represents the ancient grains that have sustained civilizations. Inspired by A Legal Blizzard in Texas Targets Democrats and Promotes Ken Paxton and ‘Frankenstein’ Has Always Held Up a Mirror. What Does It Show Us Now?.
Instructions
- Preheat the broiler to high.
- In a bowl, mix the soy sauce, honey, and grated ginger to create the marinade. Add the pork tenderloin and let it marinate for at least 15 minutes.
- While the pork is marinating, rinse the quinoa under cold water and cook it according to package instructions until fluffy, about 15 minutes.
- Prepare the vegetables by slicing the carrots, red bell pepper, and red onion into bite-sized pieces. Toss them with olive oil, salt, and pepper.
- Spread the vegetables on a baking sheet and place under the broiler for 10-12 minutes, or until they are tender and slightly charred.
- Remove the pork from the marinade and place it on another baking sheet. Broil for about 10-12 minutes, turning halfway through, until the internal temperature reaches 70°C.
- Once everything is cooked, slice the pork thinly and fluff the quinoa with a fork.
- In a large bowl, combine the cooked quinoa, roasted vegetables, and sliced pork. Toss with chopped fresh parsley and serve cold or at room temperature.