Today was cold and snowy. It was one of those days where I didn’t get out of my pajamas. I just stayed in them and baked all day! So when it came time for dinner I wanted something easy but filling. I had pork defrosting to use for pork stir fry. While that sounded good, I just wasn’t feeling rice today. Probably because we already had rice twice this week.
I did have quinoa in the cupboard though and got busy making an easy sesame pork. I love sesame pork with broccoli but since I wasn’t driving to the store I tossed in a yellow pepper I had in the refrigerator instead. I served it over top of quinoa with eggrolls on this side. I loved how the sweetness of the honey was tamed by the rice wine vinegar. The quinoa was a great change from the traditional rice side dish.
Sesame Pork with Quinoa (adapted from Gimme Some Oven)
4 boneless pork chops, cut into 1 inch cubes
1 T. olive oil
1 yellow pepper, diced
1/2 sweet onion, minced
3 T. soy sauce
2 T. rice wine vinegar
2 T. honey
3 garlic cloves, minced
1 t. ginger, grated
2 t. cornstarch
1 t. black pepper
1/2 c. thinly sliced green onions
2 t. sesame oil
1 t. sesame seed
3 c. prepared quinoa
1. Heat the olive oil in a large skillet over medium heat. Add in the pork and stir fry for 5 minutes or until it is no longer pink.
2. Add the onions and peppers to the skillet and saute for 5 minutes.
3. Meanwhile, combine the soy sauce, vinegar, honey, garlic, ginger, and cornstarch in a bowl. Pour the sauce and all but 2 tablespoons of the green onions into the skillet and cooking, stirring constantly, for 3 minutes.
4. Stir in the sesame oil and heat for 1 minute. Remove from heat and sprinkle with sesame seeds.
5. Serve the pork over top of quinoa and sprinkle with remaining green onions.
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