Quorn Pieces & Quinoa Salad

Get creative and try this delicious vegan quinoa salad recipe with edamame beans and Quorn Vegan Pieces. Enjoy meat free alternatives with Quorn.

Serves 4

30 mins

Easy

1188 kJ
(Per serving)

10g of fat
(Per serving)

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

  1. 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.
  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 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 Pieces with the salad ingredients, drizzle over with the remaining dressing and garnished with freshly chopped mint leaves.