BBQ pork loin and cucumber, black bean, quinoa salad

Here’s a delicious, healthy recipe for you. It’s full of the things your body needs, and light on what it doesn’t. This dish has protein, loads of veggies, whole grain, citrus and fiber, while budgeting fat, sodium and sugar content. The bit of kick is an added bonus for your metabolism and circulation, if you can take the heat.

This meal is easy to make and convenient to prepare since you can make the salad ahead of time and let it chill while the pork marinates, leaving only the final step of grilling the pork loin. I knew I’d be in the gym all day, so it was nice to have almost everything done already when I got home. We will definitely be adding this one to the dinner rotation.

Pork loin rub

• 0.3-0.5lb/pp pork loin

Ingredients below are per each pound of pork loin.

• 2 Tbsp chili powder
• 1 Tbsp smoked paprika
• 1 tsp garlic salt
• 1 tsp cumin
• 1 tsp black pepper
• Dash of cayenne pepper
• 2-3 tsp olive oil (just enough to make a paste)

Cucumber, black bean, quinoa cold salad

• 1 chopped cucumber
• 1 chopped shallot
• 1 chopped, seeded red pepper
• 1 diced, seeded tomato
• 1 chopped avocado (optional)
• Juice of one lime
• 1 can rinsed, drained black beans
• 1 cup prepared quinoa
• 2 Tbsp red wine vinegar
• 2 tsp agave nectar or honey
• 2 tsp olive oil
• 1 tsp Tony Chachere’s creole seasoning
• 1 tsp cumin
• 1 tsp pepper