Categories: Meals
Ingredients
- ⅓ cup Quinoa
- 2 Tbsp. Miso Paste
- 1/2 oz. Parsley
- 1 Red Onion
- 2 Garlic Cloves
- 1 fl. oz. Seasoned Rice Vinegar
- 1/4 tsp. Red Pepper Flakes
- 12 oz. Ground Pork
- 1 Tbsp. Meatloaf Seasoning
- 11/2 tsp. Ground Cumin
Directions
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Cook the Quinoa
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In a small pot, add quinoa, ¾ cup water, ⅓ the miso (reserve remaining for chimichurri), and ¼ tsp. salt. Stir until miso is fully combined, then bring to a boil. Reduce to a simmer, cover, and cook until tender, 18-20 minutes. Remove from burner and keep covered. While quinoa cooks, prepare ingredients.
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Stem and mince parsley. Peel onion and slice half into ¼” rounds. Finely mince other half. Finely mince garlic.
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Thoroughly combine seasoned rice vinegar, half the parsley, 1 Tbsp. minced onion, half the garlic, half the remaining miso (reserve remaining of all four for pork mixture), 1 Tbsp. water, and 2 tsp. olive oil in a mixing bowl. Add red pepper flakes (to taste). Set aside.
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In another mixing bowl, thoroughly combine ground pork, ¼ cup minced onion, meatloaf seasoning, remaining miso, cumin, remaining garlic, and remaining parsley. Form pork mixture into four patties, 3½" by ¾".
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Place grill or grill pan over medium heat and coat with cooking spray. Place patties on hot grill and cook until patties reach a minimum internal temperature of 160 degrees, 4-8 minutes per side. Make sure to keep heat at medium. Remove patties to a plate. Spray grill again with cooking spray and add onion rounds. Cook until charred and tender, 2-4 minutes per side.
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Place quinoa on a plate and place pork alongside. Place grilled onion next to pork and serve chimichurri on the side or drizzle over pork.