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pork enchilada bowl

Rainbow Enchilada Bowl with Pork & Quinoa

These rainbow enchilada bowls are packed with veggies, spicy grilled pork, and hearty quinoa!

Course Main Course
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 to 6
Calories 517 kcal
Author Snacking in Sneakers

Ingredients

  • 1 tbsp olive oil
  • 1 can of chopped pineapple - you’ll use ¼ cup of the juice + 1 cup of the pineapple
  • 1/8 tsp salt
  • 1/4 tsp pepper
  • 1 lb pork tenderloin
  • 1 cup quinoa
  • 2 cups rainbow broccoli slaw this was a prepacked slaw with broccoli, cauliflower, carrots & red cabbage – but you could easily make your own broccoli slaw using the stalks & cabbage if desired
  • 1 chipotle pepper minced, with 1 tsp adobo (optional – can eliminate if you want to reduce the spice)
  • 1.5 cup cherry tomatoes chopped
  • 1 cup cheddar cheese
  • 1 cup red enchilada sauce

Instructions

  1. Mix olive oil, ¼ cup of pineapple juice, salt & pepper in a large plastic bag or bowl. Marinate pork in this mixture for at least 30 minutes in the fridge.
  2. Prepare grill for cooking. Place pork on the grill and cook for about 15-20 minutes, or until meat reaches 145 degrees. Be sure to flip several times in that cooking time.
  3. Meanwhile, cook 1 cup of quinoa according to package directions with water.
  4. When quinoa is just about done, add broccoli slaw and chipotle/adobo. Cook in the pot for two minutes, just enough time to soften the vegetables a bit.
  5. In a large bowl, combine the quinoa mixture along with pineapple, cherry tomatoes, cheddar cheese, and enchilada sauce. Top the dish with the grilled pork. Enjoy!

Recipe Notes

Nutrition facts (assuming 4 servings):

517 calories, 19 g fat, 8 g sat fat, 670 mg sodium, 47 g carbohydrate, 7 g fiber, 39 g protein, Vitamin A: 58%, Vitamin C: 141%, Calcium: 26%, Iron: 28%

 

Nutrition facts (assuming 6 servings):

344 calories, 13 g fat, 5 g sat fat, 410 mg sodium, 31 g carbohydrate, 4 g fiber, 26 g protein, Vitamin A: 39%, Vitamin C: 94%, Calcium: 17%, Iron: 18%