Pork, Asparagus and Quinoa

For this fun little quick thing we tossed 1 cup of quinoa and 2 cups of water into  a pot, brought it to a boil and let it cook for about 10 minutes till all the water was absorbed (we might try a dash of olive oil and salt the next time).

Then we prepared all our ingredients for a fast stir-fry kind of action. We cut up 1 lb of pork tenderloin1 bunch of green asparagus, 1 small handful of kalamata olives,  1 small handful of sun dried tomatoes, 2 tablespoons of capers (rinsed), sliced 2 cloves of garlic, and chopped 1 small handful of parsley.

These sun dried tomatoes, by the by, are phenomenal.  The only problem is that you end up eating half the jar before you even start cooking.

10 minutes before dinner time we started with the madness. First we fried up the happy pig meat in some olive oil and with some salt and pepper. When the meat was done, we saved it on the side and heated more oil to fry the asparagus for about three minutes. We nibbled on a piece or two to check if they were soft enough to eat.

Then we chucked into the pan the olives, tomatoes, capers, and garlic with a bit more salt and pepper for just a minute or so.

We added the pork and then a couple gluggs of balsamic vinegar. Then we took the pan off the stove and made the dish all good looking with the parsley.

Bam! A total winner.

(Papa was all ready for a speech that he doesn't care if nobody likes it, because he had been all mad at Lily being stubborn and all when he made the grocery list, and he was going to just decide on meals that he cared for, whatever and grumble - when lo and behold all three girls piped up and declared at the least the quinoa and pork a winner, and a little the asparagus. The original version of this we stole from The Runner's World Cookbook.)