Directions

1. In a large mason jar add the carrots, radish, rice wine vinegar, garlic, salt, honey, and water, and shake to combine. Let sit for 30 minutes.
2. In a medium bowl toss the pork with 2 Tbsp. lime juice, 1 Tbsp. olive oil, paprika, and cumin. Cover and marinate for 15 minutes. Preheat the grill to medium-high heat.
3. Place the quinoa, stock, and kale in a medium saucepan and bring to a boil. Reduce heat to low, cover and simmer for 15 minutes. Turn off the heat and let sit for 5 minutes. Season with salt and pepper.