Crispy Goat Cheese Salad

1.Cook the quinoa • Read the entire recipe card. • In a small pot, add the quinoa and 1 ¼ cups of water. Season with salt and bring to a boil over high heat. • Once boiling, cover and reduce the heat to medium low. Cook for 15 min, until all the water has been absorbed.

2.Prepare the ingredients • While the quinoa cooks, wash and dry all produce. • Thinly slice the red bell pepper. • Cut the broccoli into medium florets. • Thinly slice the green onion.

3.Start the pork • Dry the diced pork tenderloin with paper towel. Season with salt and pepper. • In a large pan (nonstick, if you have one), heat 2 tsp of oil over medium high until hot. • Add the pork and cook for 3-5 min, tossing occasionally, until browned on all sides. • Remove the pork.

4.Cook the vegetables • In the same pan, heat 2 tsp of oil over medium high until hot. • Add the broccoli and red bell pepper. Cook for 4-5 min, tossing often. • Add the quinoa and 2 tsp of oil. Stir to combine. Cook for 3 min, undisturbed, to form a crust. • Stir well then cook for 2 more min, undisturbed.

5.Mix the kung pao sauce • Meanwhile, in a small bowl, whisk the sweet soy glaze, rice vinegar and sesame oil.

6.Finish the kung pao pork and serve • Add the pork and kung pao sauce and ¾ of the chili threads. Cook for 2 min, until the sauce has thickened (and the pork reaches 160°F). • Serve the kung pao pork with the roasted peanuts, green onion and remaining chili threads on top. • Enjoy!