GARLIC AND ONION GRILLED PORK CHOPS. QUINOA WITH CAPERS AND OLIVES. ROASTED VEGETABLES

GARLIC AND ONION GRILLED PORK CHOP

QUINOA WITH CAPERS AND OLIVES

ROASTED VEGETABLES

GARLIC AND ONION GRILLED PORK CHOP

PORTIONS: 2

INGREDIENTS

2 pork chops. 6 oz. / 170 g each

1 tsp. olive oil

¼ tsp. onion powder

¼ tsp. garlic powder

¼ tsp. ground black pepper

½ tsp. salt or to your taste

PREPARATION

Pat dry the pork chops with a paper towel.

In a bowl, mix the spices together and season the pork chops. Brush the pork chops with the olive oil and let it marinate for 1 hour at room temperature.

Heat up the griddle and brown the pork chops on both sides. Do not overcook.

QUINOA WITH CAPERS AND OLIVES

PORTIONS: 2

INGREDIENTS

½ cup 3 colors quinoa

½ tbsp. olive oil

1 garlic clove

¼ cup diced onions

1/3 cup diced celery

1/3 cup diced red pepper

1 cup water

½ tsp. salt

1 tbsp. capers

4 green pitted olives, chopped

1 tbsp. chopped cilantro

PREPARATION

Heat up the olive oil in a small pot and sauté the garlic, onions, celery and red pepper together.

Add water, salt and bring it to a boil.

Add quinoa and cook slowly until it absorbs the liquid.

Mix in the olives, capers, cilantro and serve.

ROASTED VEGETABLES

PORTIONS: 4

INGREDIENTS

1 eggplant diced

1 red pepper diced

½ green pepper diced

2 carrots sliced

1 small onion diced

2 tbsp. olive oil

1 tbsp. chopped fresh oregano

¼ tsp. ground black pepper

½ tsp. salt or to taste

PREPARATION

Preheat oven to 400°F / 204°C

In a bowl mix all the ingredients together.

Place the vegetables in a roasting pan and cook in the oven for 20 minutes, turn the vegetables with a spatula, finish cooking for another 20 minutes or until vegetables are roasted and soft. Do not overcook.

SERVE THE PORK CHOPS WITH QUINOA AND ROASTED VEGETABLES.