The vibrant mango & pork quinoa bowl is full of seasonal flavor and texture. The tomatoes, mangos, and avocados combinations is nutritious and filling. Jazz it up with the refreshing citrus dressing that that is made from fresh lemon and orange juice, honey and olive oil. Perfect recipe for summer!
Mango & Pork Quinoa Bowl with Citrus Dressing
Preheat the oven & Cook the Quinoa
Preheat the oven to 180C/ 356F
Add the quinoa and water to a rice cooker. Let it cook for 30 minutes.
Prepare the Pork Fillet
Get a piece of aluminum foil. Big enough to fully wrap the fillet inside.
Place the pork fillet on top of the aluminum foil, season and gently rub both sides with olive oil, salt, and pepper.
If you like to have better flavor, add 3-4 cloves of garlic and a small sprig of rosemary.
Wrap up the pork fillet, and bake at 180C/ 356F for for 25-30 minutes. (Depends on how thick is the pork, you can tell if it is cooked when a fork penetrates.)
In a glass dressing container (better with a lid), add all the ingredients. The dressing can stay in an air tight container in the fridge for 3 days. Mix the dressing well before serving.
Assemble Mango & Pork Quinoa Bowl.
In a serving bowl, add half of the quinoa, one pork fillet, and half servings of the diced mango, tomato, and avocado.
Drizzle citrus dressing on top, and finish with some chopped green onions.
Banana Oatmeal Blender Pancakes
Meatballs in Marinara Sauce