Roasted Pork Protein Bowls with Rosemary Vinaigrette

Smithfield Rosemary and Olive Oil Pork Sirloin, cooked according to package directions and cut into cubes

 cup quinoa, cooked according to package directions and cooled

hard-boiled eggs, sliced

medium avocados, sliced

canned garbanzo beans, rinsed and drained

medium carrots, shredded

large bell pepper, seeds and ribs removed- then sliced

crumbled feta cheese

halved pear or cherry tomatoes

tablespoons red wine vinegar

tablespoons white wine vinegar

chopped shallots

olive oil

chopped fresh Italian parsley

chopped fresh rosemary