1 c. quinoa, rinsed
1 pkg. (20 oz) chopped fresh butternut squash
1 lb. pork tenderloin
2 Tbsp. extra virgin olive oil
4 green onions, thinly sliced, whites and greens separated
4 ripe pears, cored and cut into eighths
3/4 tsp. ground coriander
3 Tbsp. cider vinegar
1. Heat water in a 4-quart saucepan to full boil. Stir in quinoa, squash, and 1/2 tsp. salt. Cook 12 minutes till tender, stirring occasionally. Strain and let stand 10 minutes.
2. Cut pork into 1-inch thick rounds, press to flatten slightly. Spring with 1/4 tsp salt and 1/4 tsp fresh ground black pepper.
3. Heat 1 tablespoon oil on medium-high, until hot but not smoking. Add pork in a single layer. Cook 3 minutes or until well browned. Turn and cook 2-4 minutes more, until browned and cooked through. Transfer to plate.
4. Add onion whites to skillet and cook 1 to 2 minutes or until browned and tender, stirring. Add pears, 1/2 tsp coriander and 1/4 cup water. Cook 5 minutes or until pears are tender and water is evaporated, stirring occasionally. Stir in accumulated pork juices.
5. While pears cook, transfer quinoa micture to bowl. Stir in green onions, remaining oil, remaining coriander and 1/8 tsp salt. Serve with pork and pears.
4 servings about 520 calories.