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Spinach Salad with Seared Pork & Squash

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Spinach Salad with Seared Pork & Squash

Phase 1
Serves 1


Prep time: 10 minutes  Total time: 30 minutes
4 ounces pork tenderloin, sliced in 1½-inch slices
1 tablespoon organic chicken broth
¼ cup sliced red onion
½ cup diced zucchini or yellow squash
Juice of ½ lime (1 tablespoon)
Pinch of crushed red pepper flakes
⅛ teaspoon sea salt
⅛ teaspoon chopped fresh cilantro
1 cup cooked quinoa
2 cups spinach
1 cup blueberries


In a medium nonstick skillet over medium heat, sear the pork slices for about 1 minute on each side. Remove from the pan and add the broth and onion and cook for about 2 minutes, stirring to prevent sticking. Add the zucchini and cook for 1 to 2 minutes or until the squash begins to soften. Return the pork slices to the pan and add the lime juice, pepper flakes, salt, and cilantro and cook for about 20 minutes or until the pork is cooked through and the zucchini is tender. Mix in the quinoa and heat for about 1 minute to make sure everything blends nicely. Serve over a bed of spinach. Garnish with the blueberries, dress with any Phase 1 dressing, and serve with remaining blueberries on the side.