Posted: August 13, 2011 Filed under: 24-Day Challenge Friendly Recipes, Food | Tags: bbq pork loin, black bean quinoa salad, black bean salad, cucumber salad, grill out, grill recipes, grilled pork loin, healthy dinner recipe, heart healthy dinner, high protein dinner, low carb dinner, low carb dinners, low fat dinner recipe, quinoa recipes, 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
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)
My husband looked up how to grill the pork loin in a way that keeps it juicy and tender, and it came out perfect. He seared it for three minutes, or until it has black grill marks on either side, then turned the grill down to med-low to finish cooking (time will depend on thickness). Remember that it will continue to cook a little when you remove it from the heat, so take it off and let it rest for about 3 minutes before cutting. Use the rub recipe below at least 2 hours prior and let it marinate in the fridge, but bring it back to room temperature before you grill it.
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
Cook the quinoa according to package instructions and set aside to cool. Rinse and drain canned black beans. Chop up all of your fruits and veggies and add them to a large bowl with beans. Mix all of your liquids and spices and pour them over the veggies and beans. Finally, stir in the quinoa, cover, and put in the fridge to cool until ready to serve.
Serve pork with salad. The hot pork right off the grill is great next to the cool salad. Enjoy!