• Amy Lucas

Meal Prep Friendly Grilled Pork, Broccoli and Quinoa

Meal prep on the weekend doesn't have to be hard or take hours. I would recommend that you simply space it out as you cook other meals throughout the weekend. When brewing your morning coffee or cleaning up around the house, put two pots of water on the stove, one for oatmeal and one for a quick batch of quinoa. If you are not sure on how to cook any whole grain, simply cook it the same way as you would with pasta until tender and drain the excess water. Quinoa cooks in 7-9 minutes, and 1/4 cup raw will yield about 1/2 cup cooked.

Any time you pull out the grill, having a marinated chicken breast of pork chop in the freezer that can be thawed out quickly is another great time saver.


Makes 2 Portions:

  • 1⁄2 cup Quinoa (dry)

  • 1 cup Water

  • 1⁄2 bunch Broccoli

  • 8 ounces Boneless Pork Chops

  • 1 tablespoon Lime Juice

  • 1 tablespoon Oil

  • 1⁄4 teaspoon Kosher Salt

  • 1 teaspoon Chipotle Chile Powder

  • 1⁄2 teaspoon Ground Cumin

  1. Combine lime juice, oil, cumin, half the salt and chipotle seasoning and marinate pork chops for at least 20 minutes or overnight.

  2. Place water in saucepan, heat to boiling, add quinoa and cook about 10 minutes until tender. Rinse under cool water and drain.

  3. Wash and chop broccoli into florets.

  4. Heat saute pan, sear pork chops for 2 minutes on each side until cooked halfway through.

  5. Place quinoa, raw broccoli and pork chop in microwave safe meal prep container. Sprinkle with remaining salt.

  6. Refrigerate for up to 4 days before reheating covered in microwave for 3-5 minutes until hot. Make sure pork is cooked through before eating.



The broccoli and pork chop in this recipe below will be cooked through the reheating process instead of being dry and overcooked. You're welcome for this simple reheated meal hack!


We happened to add 1 roasted hatch chili pepper to this marinade to add a little more spice - but that is 100% optional!

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