Chili-Lime Protein Bowl

15 to 18 minutes Cook time 20 minutes Prep time 4 servings

Preparation

In The Oven

Combine all marinade ingredients in a bowl. Place meat on a large plate. Brush tenderloins on all sides with just over half the marinade. Cover and refrigerate for 30 minutes or overnight.

Place oven rack in the lowest position. Preheat oven to 425°F (220°C). Line a baking sheet with aluminum foil.
Heat oil in a medium saucepan set over medium-high heat and toast quinoa for 1–2 minutes, stirring with a wooden spoon. Add water, bring to a boil and add salt to taste. Reduce heat, cover and simmer for about 15 minutes or until liquid is absorbed. Remove from heat, drain and set aside.
In a separate bowl, mix chickpeas with remaining marinade. Spread on one side of baking sheet. Season with salt and pepper. Set aside.
4. Heat 15 ml (1 tbsp.) oil in a skillet set over medium-high heat and brown tenderloins. Place tenderloins on the other side of the baking sheet. Season with salt and pepper. Roast for 12 to 15 minutes or until a thermometer inserted in the centre of the meat reads 140°F (60°C). Transfer to a plate and let stand for 10 minutes. Cut into 1-cm (½-in.) thick slices. Set aside.
Meanwhile, combine all salsa ingredients in a bowl. Season with salt and pepper.
Divide quinoa between 4 bowls. Top with slices of pork, chickpeas, corn salsa, avocado slices and cilantro. Drizzle with olive oil and lime juice. Serve with corn chips, if using.

On the BBQ

Preheat barbecue to medium.
Grill tenderloins on all sides for 12–15 minutes or until a thermometer inserted in the centre of the meat reads 140°F (60°C) for medium rare.
If using the BBQ, chickpeas can be browned in a skillet for 5 to 7 minutes.