Name: Quorn Pieces & Quinoa Salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: Salad; 1 pack - Quorn Vegan Pieces; 1 tbsp oil; 75g wholegrain rice (raw weight); 50g quinoa (raw weight); 100g cooked edamame beans; 25g pumpkin seeds, toasted; 2 handfuls of baby kale, roughly torn; 25-30 black grapes, halved; freshly chopped mint leaves; Dressing; 200ml pineapple juice; 1 tbsp grated ginger; 1½ tbsp tamari; 2 tsp rice wine vinegar

A bag of Quorn Pieces showing the prepared product and information on an orange and charcoal background.

Made with Quorn Pieces

See product See recipes

Low in Fat

Good Source of protein

Good source of fibre

Cook mode (Keep screen awake)

Ingredients

Salad
1 pack - Quorn Vegan Pieces
1 tbsp oil
75g wholegrain rice (raw weight)
50g quinoa (raw weight)
100g cooked edamame beans
25g pumpkin seeds, toasted
2 handfuls of baby kale, roughly torn
25-30 black grapes, halved
freshly chopped mint leaves
Dressing
200ml pineapple juice
1 tbsp grated ginger
1½ tbsp tamari
2 tsp rice wine vinegar

Method

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.