Grilled Pork Chops with Quinoa, Asparagus and Mushrooms

Grilled Pork Chops with Quinoa, Asparagus and Mushrooms
from Jo Cooks


Ingredients
You need 19 Ingredients
Steps
Showing 2 out of 5 Steps
  1. Stir in the quinoa and cook for 2 minutes, just until it gets a bit toasty, but you don't want to burn it. Stir in the white wine. Season with salt, pepper, smoked paprika, chili powder, add the hot sauce, beef broth and lemon juice. Stir everything together, bring to a boil and reduce the heat to low. Cover the pot with a lid and simmer until the quinoa is tender, it should take about 15 minutes. All the liquid should be absorbed once it's cooked.
  2. In a saucepan or Dutch oven heat the olive oil over medium-high heat. Add the chopped onion and cook for a couple minutes until the onion becomes soft and translucent. Add the chopped garlic and cook for 30 more seconds until it becomes aromatic.

Jo Cooks

I’m a writer, a photographer, a cookbook author (August 2016) and most importantly I’m the cook that prepares all these scrumptious recipes that you can find here.

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