• ½ red onion, thinly sliced
• 30 mL (2 tbsp.) of lemon juice
• Salt and fresh ground pepper
• 2 Original Flavour Pork Boneless Loin Filets duBreton
• 250 mL (1 c.) of red quinoa
• 1.5 L (6 c.) of red leaf lettuce
• 750 mL (3 c.) of red cabbage, thinly sliced
• 500 mL (2 c.) of cooked beets, sliced
• 250 mL (1 c.) of pickled turnips

Creamy avocado dressing:

• 1 avocado
• 250 mL (1 c.) of spinach
• 125 mL (½ c.) of plain yogurt
• 2 mL (½ tsp.) of lemon zest
• 45 mL (3 tbsp.) of lemon juice
• 125 mL (½ c.) of fresh herbs to taste (basil, dill, chives, cilantro, etc.)
• Salt and fresh ground pepper

1. Place the red onion in a bowl, add lemon juice and season to taste. Let marinate while preparing rest of meal.
2. Cook the loin filets according to the package directions. Let stand for at least 5 minutes before slicing.
3. In a pot, cook the quinoa in salted water like pasta for 12 minutes. Drain, cool under running cold water, and drain again.
4. Using a mixer, purée the vinaigrette ingredients while gradually adding 125 mL (½ c.) of cold water to achieve a smooth, creamy consistency, and season to taste.
5. Distribute the lettuce and cabbage onto plates followed by the quinoa, beets, onion and turnips and top with the vinaigrette. Serve immediately.

Cooking on barbecue:

1. Preheat barbecue to medium-high heat.
2. Cook the loin filets for 15 to 17 minutes.