Sticky Orange Thai Bowl with Quorn Pieces

A delicious vegan recipe made with Quorn Meatless Diced ChiQin Pieces and a healthy base of quinoa and peanuts. Experience an explosion of Asian flavors with this high protein dish packed full of tasty ingredients covered in a rich sticky orange sauce.

Serves 4

20 mins

Easy

Ingredients

  • 1 package Quorn Meatless Diced ChiQin Pieces
  • 1 tbsp sesame oil
  • 1 tbsp orange juice
  • 1/2 orange (zested)
  • 2 garlic cloves
  • 1 inch ginger root
  • 4 tbsp tamari soy sauce
  • 1 tbsp maple syrup
  • 1/2 tsp chili flakes
  • 2 tbsp coconut oil
  • 1 red pepper
  • 10 broccolini stalks
  • 2/3 cup quinoa
  • 1 green onion
  • 2 tbsp chopped peanuts
  • 1 avocado

Method

  1. Add sesame oil, orange juice, orange zest, garlic cloves, ginger (peeled and grated), tamari soy sauce, maple syrup and chili flakes in a pan to prepare the sticky sauce.
  2. In a separate pan, fry Quorn Meatless ChiQin Pieces in the coconut oil until golden.
  3. Pour half of the sticky sauce on the fried Quorn Meatless ChiQin Pieces and remove from pan.
  4. In an empty pan, fry the sliced red pepper and broccolini stalks in coconut oil until tender. In another pot, cook the quinoa according to package instructions.
  5. Serve the sticky orange Quorn Meatless ChiQin Pieces with the fried vegetables, cooked quinoa, sliced green onion and chopped peanuts. Pour over the other half of the sauce.
  6. Top with avocado and chili flakes.