Pork Quinoa Salad With Cherries And Balsamic

1. 1

   Combine 3 tablespoons of the vinegar and 2 tablespoons of the oil in a large resealable bag. Add the pork, seal the bag, and set aside in the refrigerator, turning occasionally, at least 4 hours or overnight.

2. 2

   Preheat oven to 425u00b0F. Remove pork from marinade, place it on a rimmed baking sheet, and sprinkle with salt and pepper. Discard marinade. Roast pork until the internal temperature reaches between 145u00b0F. (medium rare) and 160u00b0F. (medium), on a meat thermometer, 25 to 30 minutes. Set aside to rest 10 minutes.

3. 3

   While pork is roasting, cook quinoa according to package directions. Drain any liquid that hasn't absorbed, then cover and set aside. Cut pork into 1-inch pieces.

4. 4

   In a large bowl, combine pork and any cooking juices with quinoa, cherries, scallions and 2 tablespoons of almonds. Gently stir in kale or spinach, remaining 2 tablespoons of vinegar, and remaining 1 tablespoon of oil. Add more vinegar, oil, salt, and pepper to taste. Garnish with remaining 2 tablespoons of almonds and serve.

* Per serving · 4 servings · Values may vary.

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