Serves: 4

Vegan Pieces And Quinoa Salad

Vegan Pieces And Quinoa Salad

Time: 30 Minutes

Calories: 284 per serving

INGREDIENTS FOR THE SALAD:

  • 280g Quorn Vegan Pieces
  • 2 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

FOR THE DRESSING:

  • 200ml pineapple juice
  • 1 tbsp grated ginger
  • 1 ½ tbsp tamari
  • 2 tsp rice wine vinegar

METHOD:

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

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