Check it out – I can make something that doesn’t involve ground turkey. The below is made in a slow cooker (we have a CrockPot) and can be done with rice or any other grain, we just happen to love quinoa. The original recipe was for 12 people – a bit much for our small family. The below makes four portions, uses less garlic and adds in some sautéed onions – that’s just how we do.
Prep time: 10 mins, Cook time: 4 hours, according to My Fitness Pal each portion is around 550 calories.
2lb pork loin
3 garlic cloves, minced (divided – two cloves and one clove)
1/2 tbs chili powder
1tsp smoked paprika
1/2 tbs salt
1/2 cup salsa
1/8 cup honey
15oz canned black beans
1 small onion, diced
1tsp olive oil
4 cups cooked quinoa
Put the pork in the slow cooker and add 2 cloves of minced garlic, chili powder, cumin, smoked paprika and salt. Pour the salsa and honey over the pork. Turn crock pot on high and cover. Cook for 4 hours. At the end of 4 hours, shred the pork with a fork and put it back in the slow cooker, covering in the sauce. The “keep warm” feature of the CrockPot comes in handy here.
When you get close to the end of the four hours, get the quinoa cooking according to the instructions on the bag/box. I like to add a little olive oil here and some salt. At the same time, cook the beans with the minced garlic clove you saved to the side. Simmer, salt to taste. Lastly, sauté the onions in some olive oil. When the onions and beans are done, mix the two together.
To assemble bowls:
Quinoa on the bottom, then the beans, then the pork. Add desired toppings – or whichever toppings your husband remembered to buy.