Combine the ingredients for the dressing. Marinade the Quorn pieces in half of the dressing for 30 minutes, place the remaining dressing in the refrigerator until needed.
Cook the wholegrain rice and quinoa according to pack instructions, drain then set aside.
Pre-heat the oil in a frying pan and cook the marinated Quorn pieces for 3-4 minutes. Add the kale and cook for a further 2-3 minutes until it begins to wilt.
In a bowl toss the marinated Quorn Pieces with the salad ingredients, drizzle over with the remaining dressing and garnished with freshly chopped mint leaves.
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