Greek-style pork tenderloin and quinoa bowl

Ingredients

• 2 Quebec pork tenderloins, about 340 g (3/4 lb.) each
• 1 tbsp. 15 ml olive oil
• 1 1/4 cups 310 ml white quinoa, rinsed and drained
• 1 tbsp. 15 ml olive oil
• 1 1/2 cups 375 ml water
• 1 lemon, quartered
• Salt and freshly ground pepper, to taste

Marinade

• 1/2 cup 125 ml plain yogurt
• 3 tbsp. 45 ml olive oil
• 1/2 lemon, the zest
• 2 tbsp. 30 ml lemon juice
• 1/2 tsp. 2.5 ml dried oregano
• 1/4 tsp. 1 ml dried basil
• 2 cloves garlic, minced

Salad

• 3 Lebanese cucumbers, halved lengthwise and sliced
• 1 1/2 cups 375 ml cherry tomatoes, halved
• 1 yellow bell pepper, diced
• 1/2 small red onion, minced
• 1/4 lb. 115 g feta cheese, cubed
• 1/4 cup 60 ml olive oil
• 2 tbsp. 30 ml red wine vinegar
• 1 tbsp. 15 ml lemon juice
• 1 tsp. 5 ml dried oregano
• 1/4 tsp. 1 ml dried basil