Quinoa with Pork, Bell Peppers & Parsley

I was looking for something to do with the left over pork chop and made a few adjustments to a recipe I found online:

Quinoa with Pork, Bell Peppers & Parsley

1 cup quinoa
1/2 1 cup wild  white rice
1 Tbsp olive oil
8 oz. mushrooms, diced
tablespoon cup diced garlic green onions
1 large green bell pepper, diced small red bell pepper, diced
1 small yellow bell pepper, diced
1 tsp Gourmet Garden T. fresh Parsley
1 tsp salt
1 tsp Gourmet Garden Chili powder Pepper
2 cups diced, leftover pork chops
Soy sauce, to tase

Directions:
Rinse quinoa.  In a large skillet, bring 2 cups of water to a boil.  Add the quinoa, stir, reduce heat to low and cover.  Continue to  simmer, about 15 min.    Cook according to package directions.

In a  medium saucepan, bring 2 cups of water to boil.  Add the rice and cook over low heat, stirring occasionally until done, about 40 min.  Drain, if necessary. Cook rice according to package directions.

In a large skillet, heat the olive oil over medium heat. Add the mushrooms, green onions, garlic, bell peppers, parsley, and chili powder chili. Cook, stirring, for about 5 minutes. Add quinoa and rice. Add soy sauce. Stir.  Serve warm.



SOURCE
http://blog.al.com/sugar-and-spice/2013/04/quinoa_with_pork_bell_peppers.html


Going by the above recipe, I substituted garlic for the green onions, chili powder for the Gourmet Garden Chili Pepper, fresh parsley for the Gourmet Garden Parsley and added some soy sauce at the end.  Also, I didn't have any fried rice, so I used white rice.  It was a great way to revive the pork chops that I made yesterday that ended up being too dry.