Cajun Quorn with Coriander Rice & Mango Salsa

Main Courses Vegetarian

       

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
  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