• Wash and dry all produce. • In a small pot, combine 1 cup water (2 cups for 4 servings), stock concentrate, and a big pinch of salt. Bring to a boil, then add quinoa; cover and reduce to a low simmer. Cook until quinoa is tender and liquid has absorbed, 15-20 minutes. TIP: Drain any excess liquid if necessary. • Keep covered off heat until ready to serve.

• While quinoa cooks, drain pineapple over a small bowl, reserving juice; roughly chop fruit. Zest and quarter lime. Trim and thinly slice scallions. Finely chop cilantro. • To bowl with pineapple juice, stir in Tex-Mex paste, 2 TBSP water (3 TBSP for 4 servings), and juice from half the lime.

• In a medium bowl, combine chopped pineapple, scallions, half the cilantro, and a squeeze of lime juice to taste. Season with salt and pepper.

• Pat pork* dry with paper towels and season all over with half the Southwest Spice (all for 4 servings), salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. TIP: If pork begins to brown too quickly, reduce heat to medium. • Turn off heat; transfer to a cutting board. Wipe out pan.

• Return same pan to medium-high heat. Add pineapple juice mixture and bring to a simmer. Cook until slightly reduced, 2-3 minutes. • Remove from heat and stir in 1 TBSP butter (2 TBSP for 4 servings) until melted.

• Fluff quinoa with a fork; stir in lime zest and remaining cilantro. Season with salt and pepper. TIP: For extra-rich quinoa, stir in 1 TBSP butter (2 TBSP for 4 servings). • Thinly slice pork crosswise. • Divide quinoa between bowls and top with pork. Drizzle pork with pan sauce, then top with pineapple salsa and smoky red pepper crema. Serve with any remaining lime wedges on the side.