Light Basil Pesto Quorn & Quinoa Bowl with Courgette
Big flavour, sensible numbers. This Italian plate pairs quorn with quinoa for 35g protein and roughly 481 kcal.
Ingredients
- 150g quorn pieces
- 120g quinoa
- 80g courgette
- 80g mushrooms
- 25g pesto
- 10g parmesan
- 3g garlic
- 20g rocket
Method
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1
Prep everything first: wash and trim the courgette and mushrooms, then measure out the sauce ingredients.
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2
Rinse the quinoa and simmer in 2 parts water for 15 minutes until the tails appear, then fluff.
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3
Pan-fry the Quorn pieces from frozen for 10-12 minutes until golden.
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4
Stir the pesto through the hot carbs with a splash of cooking water so it turns glossy, then top with grated parmesan.
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5
Meanwhile, steam or stir-fry the courgette and mushrooms for 3-5 minutes until just tender with a little bite.
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6
Build the bowl: quinoa 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.