Pom Bear May 19

Cajun Quorn with Coriander Rice & Mango Salsa

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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.


Preparation: 15 mins

Cooking: 20 mins




  • 1 medium ripe mango, peeled and cut into small chunks
  • 5 cherry tomatoes, halved
  • 5g coriander, finely chopped
  • 1 small red chilli, finely chopped
  • 1 tbsp lime juice
  • Pinch of salt
  • 350g Quorn pieces
  • ½ tbsp smoked paprika
  • 1 tbsp ground cumin
  • ½ tbsp ground coriander
  • 1 tsp crushed dried chilli
  • 1 garlic clove, crushed
  • 1 tbsp olive oil
  • 100g brown rice
  • 1 tsp olive oil
  • 1 large spring onions, finely sliced
  • 10g coriander, finely chopped


  1. Preheat the oven to 180°C
  2. Bring a 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. Make the salsa by combining all of the ingredients in a bowl and set aside

  4. 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
  5. 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
  6. Combine the cooked rice with the olive oil, spring onions and coriander

  7. Serve the Cajun Quorn with the rice and mango salsa

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