Protein-Packed Pulled Pork Quinoa Bowl

Looking for a fresh spin on your usual lunch routine? I’ve been making these pulled pork quinoa bowls whenever I need something filling but don’t want to feel weighed down all afternoon. It’s the kind of meal that makes good use of leftover pulled pork while keeping things light and satisfying.

The combination might sound a bit different at first, but trust me – once you try mixing tender pulled pork with fluffy quinoa, you’ll wonder why you didn’t think of it sooner. I often make a big batch of quinoa on Sunday and keep some pulled pork in the freezer, so throwing this bowl together takes just minutes.

Want something that works for meal prep? This is it. Need a lunch that’ll keep you going through afternoon meetings? You’re covered. The best part is you can adjust the toppings to whatever you have in your fridge – though I’ll share my favorite combo in the recipe below.

What Kind of Quinoa Should I Use?

While this recipe calls for tri-color quinoa, you can actually use any variety you have on hand – whether it’s white, red, black, or a blend. White quinoa tends to have the mildest flavor and softest texture, while red and black varieties offer a slightly nuttier taste and chewier bite. No matter which type you choose, always remember to rinse your quinoa well before cooking to remove its natural coating called saponin, which can make it taste bitter. A quick tip: if you’re short on time, many stores now carry pre-rinsed quinoa, which can be a real time-saver in the kitchen.

Options for Substitutions

This bowl is pretty flexible and you can switch things up based on what you have in your kitchen:

• Tri-color quinoa: Regular white quinoa works just fine here, or you could try brown rice, cauliflower rice, or even farro if you’re looking for something different. Just follow the cooking instructions on whatever grain you choose.
• Power blend coleslaw mix: Regular coleslaw mix or shredded cabbage works great. You can also make your own by mixing shredded carrots, cabbage, and kale.
• Pulled pork: This recipe is perfect for using up any leftover protein – try it with shredded chicken, pulled turkey, or even tofu crumbles for a vegetarian option.
• Sweet chili sauce: If you don’t have sweet chili sauce, mix equal parts honey and sriracha sauce for a similar sweet-spicy kick.
• Tamari sauce: Regular soy sauce works just fine here, or coconut aminos if you need a gluten-free option.
• Canola oil: Any neutral oil like vegetable oil or grapeseed oil will work. Avoid strong-flavored oils like olive oil which might compete with the Asian flavors.

Watch Out for These Mistakes While Cooking

The biggest mistake when preparing quinoa bowls is not rinsing the quinoa before cooking, which can leave you with a bitter, soapy taste from the natural coating called saponin – take an extra minute to rinse it in a fine-mesh strainer until the water runs clear. Another common error is overcooking the power blend coleslaw mix, which should stay crispy to provide a nice texture contrast – just a quick 2-3 minute sauté is all you need to maintain that perfect crunch. When mixing the sauce ingredients, avoid adding them directly to hot ingredients as the sesame oil can become bitter when heated too much – instead, combine your sweet chili sauce, tamari, and rice vinegar in a separate bowl, then toss with the warm ingredients at the end. For the best flavor balance, make sure to warm your pulled pork separately before adding it to the bowl, as cold pork can dull the overall taste of your dish.

What to Serve With Quinoa Bowls?

Since this Asian-inspired quinoa bowl is already packed with protein and veggies, you can keep the sides simple and complementary. A fresh cucumber salad with rice vinegar dressing would add a nice cool crunch to balance out the sweet and savory bowl. For extra veggies, try some roasted broccoli or edamame on the side – they’ll pick up any extra sauce from the bowl and taste amazing. If you’re feeding a bigger crowd, some crispy spring rolls or dumplings would make perfect appetizers to serve alongside these bowls.

Storage Instructions

Keep Fresh: These quinoa bowls are perfect for meal prep! Place assembled or individual components in separate airtight containers in the fridge for up to 4 days. I recommend keeping the coleslaw mix separate from the dressed ingredients to maintain its crunch.

Prep Ahead: Make your life easier by cooking the quinoa and prepping the sauce mixture in advance. You can also portion everything into grab-and-go containers – just remember to add the coleslaw mix and green onions right before eating to keep them fresh and crispy.

Pack: If you’re taking this for lunch, pack the cold and hot ingredients separately. Store the sauce in a small container on the side and drizzle it on just before eating. This way, everything stays at the right temperature and texture until you’re ready to dig in!

Preparation Time	10-15 minutes
Cooking Time	15-20 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 40-50 g
• Fat: 40-50 g
• Carbohydrates: 70-80 g

Ingredients

• 1 pouch tri-color quinoa
• 1 tablespoon canola oil
• 1 package power blend coleslaw mix
• 2 tablespoons sweet chili sauce
• 2 tablespoons tamari sauce
• 2 tablespoons seasoned rice vinegar
• 1 tablespoon sesame oil
• 1 cup cooked pulled pork
• 1 green onion, finely sliced
• 1/4 cup toasted sesame seeds (optional)

Step 1: Cook the Quinoa

Begin by preparing the Success® Tri-Color Quinoa according to the package directions.

This typically involves boiling water and cooking the quinoa until it’s tender and absorbs all the water.

Step 2: Stir-Fry the Slaw

Heat a sufficient amount of oil in a large skillet over medium-high heat.

Add the power blend cole slaw and stir-fry for about 3 minutes until it begins to soften.

Meanwhile, in a small bowl, combine and whisk together the chili sauce, tamari, seasoned rice vinegar, and sesame oil to create the sauce.

Step 3: Combine Quinoa and Sauce

Add the cooked quinoa and the prepared sauce mixture to the skillet with the slaw.

Stir-fry everything together for 1 additional minute to allow the flavors to meld and the sauce to coat the quinoa and slaw evenly.

Step 4: Assemble the Power Bowl

Once everything is combined and heated through, arrange the mixture on a serving dish.

Top generously with pulled pork, sliced green onion, and toasted sesame seeds if desired.

This will add both flavor and a nice crunch to your dish.

Recipe Tip: Customize Your Power Slaw

For a personal touch, create your own “power slaw” by mixing in shredded Brussels sprouts, kohlrabi, broccoli, and kale with your traditional coleslaw mix.

This adds even more nutrients and textures to your ultimate power bowl.