Quinoa Bowls with Grilled Zucchini and Pork Tenderloin

Ingredients

• Pork

  • 1 pork tenderloin, about ¾ lb (340 g)
  • 1/4 cup (60 ml) cucumber Greek dressing and marinade, plus more for serving

• Quinoa

  • 1/2 cup (90 g) quinoa, rinsed and drained
  • 1 lemon, zest finely grated
  • 2 tbsp roasted almonds, chopped
  • 2 tbsp dill, finely chopped, plus more for serving
  • 1 tbsp mint leaves, finely chopped, plus more for serving

• Bowls

  • 1 zucchini, cut into rounds ¼ inch (5 mm) thick
  • 2 tbsp (30 ml) olive oil
  • 1 romaine lettuce heart, torn
  • 1/2 red onion, thinly sliced
  • 1 cup (140 g) cherry tomatoes, halved
  • 8 kalamata olives