Stir-Fried Pork and Peppers with Quinoa

This was a throw-together meal - quick, easy, and quite tasty! Some staples in my pantry include: quinoa, tomato paste, canned beans, and canned tomatoes all of which can be used for quick meals. Serves 3-4 people.

Ingredients:
1 pork tenderloin
1/2 red bell pepper, cut in strips
1/2 yellow bell pepper, cut in strips
1 1/2 cup cauliflower small florets (or use broccoli florets or a combo of the two)
1/2-1 tsp red chili flakes (less for mild, more for spicy!)
1/4 tsp ginger (dried)
3 cloves garlic, crushed
2 tbsp soy sauce
2 tbsp tomato paste
2 1/3 cup water
1 1/2 tbsp honey
1 large or 8 baby carrots, grated
1 cup quinoa
2 tbsp olive oil
1 1/2 tbsp fresh chives (optional garnish)
1 tbsp toasted sesame seeds (optional garnish)
1 tbsp rice vinegar (optional)


Instructions:
1. Cut pork tenderloin into strips.

2. Pour quinoa and 2 cups water into a medium-sized pot. Add 1 clove garlic. Bring to a boil, cover and simmer for 12-15 min, then remove from heat. (I always set a timer.)

3. While the quinoa is cooking, heat olive oil in skillet over high heat until oil is shiny and moves around the pan easily. Add chili flakes and ginger; stir-fry for 1-2 min until you can smell the chili and ginger.

4. Add pork and stir-fry 3-5 min med-high heat. Add peppers and cauliflower; cook 2 minutes.

5. Add tomato paste, 1/3 cup water, 1 tbsp soy sauce, honey, and grate carrots over the stir-fried pork
and veggies. Stir to combine. Add a little more water if the sauce sticks to one ingredient.

6. Fluff quinoa with a fork and stir in 1 tbsp soy sauce and rice vinegar. Serve stir-fry over quinoa and garnish with chives and sesame seeds.