Light Balsamic-glazed Quorn with Pearl Barley, Green Beans & Cucumber
A colourful Italian bowl: quorn with pearl barley, green beans and cucumber. Around 420 kcal and 27g protein per portion.
Ingredients
- 150g quorn pieces
- 120g pearl barley
- 80g green beans
- 80g cucumber
- 15g balsamic vinegar
- 5g honey
- 3g garlic
- 5g olive oil
- 20g rocket
Method
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1
Prep everything first: wash and trim the green beans and cucumber, then measure out the sauce ingredients.
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2
Simmer the pearl barley for 25-30 minutes until plump and chewy, 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
Simmer the balsamic vinegar with honey and garlic for 2-3 minutes until syrupy. Drizzle over the protein and veg.
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5
Meanwhile, steam or stir-fry the green beans and cucumber for 3-5 minutes until just tender with a little bite.
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6
Build the plate: pearl barley first, then the veg and quorn, spooning over any remaining sauce. Finish with the rocket.
Tap ingredients and steps to tick them off as you cook.