Cajun Quorn with Coriander Rice & Mango Salsa

Food Main Courses Vegetarian

Save Recipe

Prep: 15 minutes

Cook: 20 minutes

Ingredients

FOR THE MANGO SALSA

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

FOR THE CAJUN QUORN

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

FOR THE CORIANDER RICE

100g brown rice

1 tsp olive oil

1 large spring onions, finely sliced

10g coriander, finely chopped

Method

Preheat the oven to 180°C
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
Make the salsa by combining all of the ingredients in a bowl and set aside
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
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
Combine the cooked rice with the olive oil, spring onions and coriander
Serve the Cajun Quorn with the rice and mango salsa