1½ cups reduced-sodium chicken or vegetable stock (or water)
½ cup of coconut milk
3 tablespoons of chunky peanut butter
1 tablespoon vegetable oil
12-ounce pork tenderloin, thinly sliced
1 small chopped onion
4 cloves of garlic, minced
2 teaspoons ground cumin
½ teaspoon salt
Freshly ground black pepper
1 can (14 oz.) no-salt-added diced tomatoes with green chiles
1 cup dried quinoa, rinsed and drained
1 cup of sliced green beans, spinach, broccoli, or asparagus (frozen or fresh)
In a bowl, stir together chicken stock, coconut milk and peanut butter. Set aside.
In a skillet, heat oil over medium-high heat for 30 seconds. Add pork (in batches if necessary), and cook until lightly browned, about 1 minute per side. Transfer to a plate and set aside.
Add onions to pan and cook; stirring until softened (about five minutes). Add garlic, cumin, salt and black pepper to taste and cook; stirring for about one minute. Add tomatoes with juice and reserved peanut butter mixture and bring to a boil. Stir in quinoa and green beans and return to a boil. Reduce to simmer at low to medium heat. Stir in pork and any accumulated juices. Cover and simmer until quinoa is tender, about 20 minutes.
Nutritional information (per serving):
314 calories, 14g fat, 28g carbohydrate, 4g fiber, 21g protein, 245mg sodium