Cajun Quorn with Coriander Rice and Mango Salsa

Quorn provides a good low fat source of protein as well as being a great source of zinc, which helps to maintain a strong immune system.


Serves 2
adults
460
Kcals
per serving

15 Mins
prep

20 Mins
cooking

Recipe
feedback

Your Name (required)

Your Email (required)

Your Feedback (required)

Any feedback we receive may be used on our social media or other channels but we won’t publish your name.

Ingredients

For the Cajun Quorn

Quorn chicken style pieces   (350g)
1/2 tbsp smoked paprika  (4g)
1 tbsp ground cumin  (9g)
1/2 tbsp ground coriander  (4g)
1 tsp crushed dried chilli  (1g)
1 garlic clove, crushed  (6g)
1 tbsp olive oil

For the mango salsa

1 medium ripe mango, peeled and cut into small chunks (150g)
5 medium cherry tomatoes, halved (75g)
Fresh coriander, finely chopped (5g)
1 small red chilli, finely chopped (10g)
1 tbsp lime juice
Pinch of salt
Pinch of ground black pepper

For the coriander rice

Brown rice (100g)
1 tsp olive oil (5ml)
1 large spring onions, finely sliced (20g)
Fresh coriander, finely chopped (10g)

Method

  1. Preheat the oven to 180°C.
  2. Bring a medium-sized saucepan of water to the boil and add the brown rice. Lower the heat, cover, and cook for about 20 minutes until the rice is tender. Drain and set aside.
  3. In a plastic freezer bag add the Quorn pieces, paprika, ground cumin, ground coriander, dried chilli, garlic and olive oil. Shake the bag until the Quorn is completely coated in the spice mixture.
  4. Transfer the spiced, coated Quorn pieces to a large, non-stick baking tray and bake in the preheated oven for 10 minutes until lightly browned. Remove from the oven and set aside.
  5. Make the salsa by combining all of the ingredients in a medium-sized bowl.
  6. Combine the cooked rice with the olive oil, spring onions and coriander.
  7. Serve the Quorn with the rice and salsa.
Back

Nutritional information per serving

460kCal, 1948kJ
30.9g
12.3g
2.1g
60.1g
14.5g
4.7g
668mg

© The Vegetarian Society