April 8th, 2012
Bring a large pot of water to a boil. Add quinoa and cook for 10 minutes. Add corn and continue cooking until quinoa is translucent and there is no tiny dot of uncooked starch in the centre, 1 to 3 more minutes. Pour quinoa and corn through a fine-meshed strainer. Run cold water over mixture to stop cooking process. Drain well and transfer mixture to a large bowl.
In a mini chopper or food processor, blend red pepper, 2 tablespoons of olive oil, 2 tablespoons lime juice, and salt. Toss dressing, cilantro, and jalapeÃ±o into quinoa. Add more lime juice and salt to taste.
In a small bowl, toss cherry tomatoes with remaining tablespoon of olive oil and sprinkle lightly with salt. Set aside.
In a small bowl, make a paste by stirring together olive oil, chili powder, garlic powder, cinnamon, and salt. Spread a thin layer of the paste on both sides of chops.
Brush a large skillet or grill pan lightly with vegetable oil and heat until sizzling hot. Cook chops over high heat until browned on bottom, about 1-1/2 minutes. Turn them over and brown second side. Reduce heat to low, cover pan, and cook chops for 4 minutes (if boneless) or 5 minutes (if bone-in). Turn chops over. Cover pan and cook until chops are cooked to taste, usually 4 to 5 additional minutes. Test for doneness by slicing into thickest part of chop.
Add more lime juice to quinoa salad, if needed. Make a bed of quinoa salad on each plate. Set a chop on top. Spoon cherry tomatoes on the side.
Nutrients per serving (based on 4 servings): 602 calories, 40 g fat, 24 g protein, 6 g fiber, 40 g carbohydrates, 53 mg cholesterol, 445 mg sodium. Excellent source of vitamin D, vitamin E, thiamine, riboflavin, niacin, vitamin B6, folate, vitamin B12. Go