Jerk-spiced Quorn, Wild Rice & Sweetcorn Plate
Big flavour, sensible numbers. This Caribbean plate pairs quorn with wild rice for 31g protein and roughly 440 kcal.
Ingredients
- 150g quorn pieces
- 150g wild rice
- 80g red pepper
- 80g sweetcorn
- 2 tsp jerk seasoning
- 80g pineapple
- 15g lime
- 15g spring onions
- fresh thyme
Method
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1
Prep everything first: wash and trim the peppers and sweetcorn, then measure out the sauce ingredients.
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2
Cook the wild rice blend according to the pack, usually 20-25 minutes, then drain.
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3
Pan-fry the Quorn pieces from frozen for 10-12 minutes until golden.
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4
Rub the protein in jerk seasoning and lime juice. Griddle the pineapple slices for 2 minutes each side until charred, then dice into a quick salsa with spring onion.
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5
Meanwhile, steam or stir-fry the peppers and sweetcorn for 3-5 minutes until just tender with a little bite.
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6
Build the plate: wild rice first, then the veg and quorn, spooning over any remaining sauce. Finish with the fresh thyme.
Tap ingredients and steps to tick them off as you cook.