Quinoa (pronounced keen-wa) is a new “super food” that’s only been around for thousands of years. I cook my quinoa in chicken broth instead of water for extra flavor. It is high in protein and fiber and cooks easily like rice about 15 minutes. It is a whole grain and gluten-free. I don’t really know what gluten-free is, but it sounds like something my thighs don’t need.
Otherwise, the pork is fall-apart delicious. This dish works great for leftovers and lunch the next day.
Pork with Sauce over Quinoa
4 pork chops or center cuts
2 14-oz. cans of diced tomatoes or the equivalent of tomato sauce
½ sliced red pepper
½ sliced green pepper
½ sliced onion
a big splash of Worcestershire sauce
a dash of coriander
a dash of cumin
1 cup of quinoa, cooked
Put everything except the quinoa into the crock pot.
Cook low for 5-6 hours.
Serve over quinoa.
Options: Substitute rice for quinoa.
Make it a meal: Serve with steamed broccoli.
Wine: Shiraz or Zinfandel
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