Dive into a world of flavor with these 23 delicious quinoa recipes that will transform your meals! Whether you’re craving quick weeknight dinners, healthy comfort food, or vibrant seasonal dishes, this roundup has something to tantalize every taste bud. Get ready to discover new favorites and fall in love with quinoa all over again—let’s get cooking!
Spicy Quarn Stir-Fry with Cashews
Warm, aromatic spices mingle with the satisfying chew of quorn and the rich crunch of cashews in this vibrant stir-fry, offering a plant-based dish that delights both the palate and the senses with its bold flavors and inviting colors. Perfect for a quick weeknight dinner or an impressive meal for guests, it comes together in minutes yet tastes like it simmered for hours. Each bite delivers a harmonious balance of heat, sweetness, and umami, making it a standout addition to any table.
Ingredients
Quorn pieces – 12 oz
Soy sauce – 2 tbsp
Sesame oil – 1 tbsp
Garlic – 2 cloves, minced
Ginger – 1 tsp, grated
Red chili flakes – ½ tsp
Bell pepper – 1, sliced
Cashews – ½ cup
Vegetable oil – 1 tbsp
Instructions
1. Heat vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute.
2. Add minced garlic and grated ginger to the skillet, stirring constantly for 30 seconds until fragrant to prevent burning.
3. Incorporate quorn pieces into the skillet, cooking for 3-4 minutes until lightly browned, stirring occasionally for even browning.
4. Stir in sliced bell pepper and cook for 2 minutes until slightly softened but still crisp.
5. Add soy sauce, sesame oil, and red chili flakes to the skillet, tossing to coat all ingredients evenly.
6. Mix in cashews and cook for an additional 2 minutes, allowing them to toast slightly for enhanced crunch.
7. Remove from heat and let rest for 1 minute before serving to allow flavors to meld.
This dish boasts a delightful texture with tender quorn, crisp vegetables, and crunchy cashews, all enveloped in a savory, spicy sauce. For a creative twist, serve it over jasmine rice or alongside steamed bok choy to complement its robust flavors.
Creamy Quarn and Spinach Curry
Vibrant and velvety, this Creamy Quarn and Spinach Curry marries tender plant-based protein with lush greens in a harmonious, spice-infused sauce that’s both nourishing and deeply satisfying. Perfect for a cozy weeknight dinner or an elegant gathering, it promises a symphony of flavors in every spoonful.
Ingredients
– Olive oil – 2 tbsp
– Onion – 1, diced
– Garlic – 3 cloves, minced
– Ginger – 1 tbsp, grated
– Curry powder – 2 tbsp
– Quarn – 12 oz
– Coconut milk – 1 can (13.5 oz)
– Vegetable broth – 1 cup
– Spinach – 5 oz
– Salt – 1 tsp
Instructions
1. Heat olive oil in a large skillet over medium heat until it shimmers.
2. Add diced onion and sauté for 5 minutes, stirring occasionally, until translucent.
3. Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
4. Sprinkle in curry powder and toast for 30 seconds to enhance its aroma.
5. Add Quarn to the skillet and cook for 3 minutes, stirring to coat evenly with spices.
6. Pour in coconut milk and vegetable broth, bringing the mixture to a gentle boil.
7. Reduce heat to low, cover, and simmer for 15 minutes to allow flavors to meld.
8. Uncover, add spinach, and stir until wilted, about 2 minutes.
9. Season with salt, then remove from heat.
10. Let the curry rest for 5 minutes before serving to thicken slightly.
Unbelievably creamy and rich, this curry boasts a velvety texture with tender bites of Quarn and vibrant spinach, all enveloped in a warmly spiced sauce. Serve it over fluffy basmati rice or with naan bread for a complete meal that delights the senses with its depth and elegance.
Quarn Tacos with Zesty Lime Slaw
Nestled between the warmth of seasoned quarn and the crisp freshness of lime-kissed slaw, these tacos offer a modern twist on a beloved classic. Perfect for weeknight dinners or casual gatherings, they deliver vibrant flavors and satisfying textures in every bite.
Ingredients
Quarn – 1 lb
Corn tortillas – 8
Lime juice – ¼ cup
Shredded cabbage – 2 cups
Cilantro – ¼ cup
Olive oil – 2 tbsp
Chili powder – 1 tsp
Salt – ½ tsp
Instructions
1. Heat olive oil in a skillet over medium-high heat until shimmering, about 2 minutes.
2. Add quarn to the skillet and cook for 5 minutes, stirring occasionally to brown evenly.
3. Sprinkle chili powder and salt over the quarn, stirring to coat thoroughly, and cook for another 3 minutes until fragrant.
4. Tip: For deeper flavor, let the quarn develop a slight crust before stirring.
5. In a medium bowl, combine shredded cabbage, lime juice, and cilantro, tossing gently to mix.
6. Warm corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and lightly toasted.
7. Tip: Cover warmed tortillas with a kitchen towel to keep them soft and warm.
8. Assemble tacos by placing a spoonful of quarn onto each tortilla, then topping with the slaw mixture.
9. Tip: Serve immediately to maintain the contrast between the warm quarn and cool, zesty slaw.
10. Arrange tacos on a serving platter and garnish with extra cilantro if desired.
A harmonious blend of textures awaits, with the tender quarn contrasting the crunchy slaw and bright lime notes. For a creative twist, add a drizzle of hot sauce or serve alongside black beans for a heartier meal.
Hearty Quarn and Vegetable Stew
Warm, comforting, and deeply nourishing, this hearty quarn and vegetable stew is the epitome of autumn elegance, offering a symphony of flavors that will delight both the palate and the soul. Perfect for crisp evenings, it brings together wholesome ingredients in a harmonious blend that feels both rustic and refined. Each spoonful promises a cozy embrace, making it an ideal centerpiece for family dinners or intimate gatherings.
Ingredients
– Quarn – 1 cup
– Olive oil – 2 tbsp
– Onion – 1, diced
– Carrots – 2, chopped
– Vegetable broth – 4 cups
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Heat olive oil in a large pot over medium heat (350°F) for 2 minutes until shimmering.
2. Add diced onion and sauté for 5 minutes, stirring occasionally, until translucent and fragrant.
3. Stir in chopped carrots and cook for another 3 minutes to soften slightly.
4. Pour in vegetable broth and bring to a boil over high heat, which should take about 4 minutes.
5. Reduce heat to low (200°F), add quarn, salt, and black pepper, then cover the pot.
6. Simmer for 25 minutes, stirring every 8 minutes to prevent sticking and ensure even cooking.
7. Remove from heat and let stand uncovered for 5 minutes to allow flavors to meld.
Now, the stew boasts a velvety texture with tender quarn and vegetables, offering a rich, savory depth that is both satisfying and elegant. Serve it in rustic bowls garnished with a drizzle of olive oil or alongside crusty bread for a complete, heartwarming meal that celebrates the season’s bounty.
Quarn Bolognese with Fresh Herbs
There’s something deeply comforting about a rich, savory Bolognese simmering on the stove, especially when it’s reimagined with wholesome quarn for a modern twist. This version, fragrant with fresh herbs, transforms the classic into a lighter yet equally satisfying dish that’s perfect for cozy autumn evenings. The aromatic blend of basil, oregano, and thyme elevates the sauce, making it a standout for both weeknight dinners and special occasions.
Ingredients
Quarn – 1 lb
Olive oil – 2 tbsp
Onion – 1, diced
Garlic – 3 cloves, minced
Tomato paste – 2 tbsp
Crushed tomatoes – 1 (28 oz) can
Dried oregano – 1 tsp
Fresh basil – ¼ cup, chopped
Fresh thyme – 1 tbsp, chopped
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add diced onion and cook, stirring occasionally, until translucent, 5–7 minutes.
3. Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
4. Add quarn to the skillet, breaking it apart with a spoon, and cook until browned, 8–10 minutes.
5. Mix in tomato paste and cook for 2 minutes to deepen the flavor.
6. Pour in crushed tomatoes, dried oregano, salt, and black pepper, stirring to combine.
7. Reduce heat to low, cover the skillet, and simmer for 20 minutes, stirring occasionally to prevent sticking.
8. Stir in chopped fresh basil and thyme, and cook uncovered for 5 more minutes.
9. Remove from heat and let rest for 2 minutes before serving.
For an extra layer of flavor, toast the dried oregano in the skillet for 30 seconds before adding other ingredients. Finishing with fresh herbs just before serving preserves their bright, aromatic qualities, while letting the sauce rest allows the flavors to meld beautifully. Final touches like a sprinkle of grated Parmesan or serving over al dente pasta enhance this dish’s rustic elegance.
Savory Quarn Pot Pie with a Puff Pastry Crust
Glistening with golden-brown perfection, this savory quarn pot pie envelops tender plant-based protein and vibrant vegetables in a buttery, flaky puff pastry crust that promises comfort in every bite. Perfect for autumn gatherings or cozy weeknight dinners, its aromatic herbs and rich filling evoke the essence of homemade warmth, making it an irresistible centerpiece for any table. Crafted with care, this dish transforms simple ingredients into an elegant, soul-satisfying meal that will delight both vegetarians and meat-lovers alike.
Ingredients
– Quarn – 2 cups
– Puff pastry – 1 sheet
– Carrots – 1 cup, diced
– Peas – 1 cup
– Onion – 1, chopped
– Vegetable broth – 2 cups
– All-purpose flour – 3 tbsp
– Butter – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Thyme – 1 tsp, dried
Instructions
1. Preheat the oven to 400°F to ensure the puff pastry bakes to a crisp, golden finish.
2. Thaw the puff pastry sheet at room temperature for 30 minutes, handling it gently to avoid tearing.
3. In a large skillet over medium heat, melt the butter until it sizzles lightly.
4. Add the chopped onion and sauté for 5 minutes until translucent and fragrant.
5. Stir in the diced carrots and cook for another 5 minutes until they begin to soften.
6. Sprinkle the all-purpose flour over the vegetables and cook for 1 minute, stirring constantly to form a roux and prevent lumps.
7. Gradually pour in the vegetable broth, whisking continuously until the mixture thickens into a smooth sauce.
8. Add the quarn, peas, salt, black pepper, and dried thyme, stirring to combine and simmer for 10 minutes over low heat.
9. Transfer the filling to a 9-inch pie dish, spreading it evenly for consistent baking.
10. Roll out the puff pastry sheet to fit over the pie dish, then place it on top, crimping the edges with a fork to seal.
11. Cut a few small slits in the pastry to allow steam to escape during baking.
12. Bake in the preheated oven for 25 minutes until the crust is puffed and golden brown.
13. Remove from the oven and let it rest for 10 minutes before serving to allow the filling to set.
Rich and comforting, the flaky puff pastry gives way to a hearty, savory filling where the quarn’s meaty texture melds beautifully with the sweet peas and carrots. Serve it warm alongside a crisp green salad or roasted vegetables for a complete meal that highlights its robust flavors and inviting aroma.
Quarn and Mushroom Risotto
Hearty and sophisticated, this quarn and mushroom risotto combines the earthy depth of wild mushrooms with the tender chew of quarn for a comforting yet elegant dish. Perfect for autumn evenings, it showcases how simple ingredients can transform into something truly special when prepared with care.
Ingredients
– Quarn – 1 cup
– Arborio rice – 1 ½ cups
– Mixed wild mushrooms – 8 oz
– Yellow onion – 1 medium
– Garlic cloves – 3
– Vegetable broth – 4 cups
– Dry white wine – ½ cup
– Unsalted butter – 3 tbsp
– Olive oil – 2 tbsp
– Parmesan cheese – ½ cup grated
– Fresh thyme – 1 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Heat vegetable broth in a saucepan over medium heat until it reaches a gentle simmer, then reduce heat to low to keep warm.
2. Finely dice 1 medium yellow onion and mince 3 garlic cloves.
3. Heat 2 tbsp olive oil in a large, heavy-bottomed pot over medium heat until shimmering.
4. Add diced onion and cook for 4 minutes, stirring occasionally, until translucent.
5. Add minced garlic and cook for 1 minute until fragrant.
6. Add 1 cup quarn and cook for 3 minutes, stirring frequently, until lightly browned.
7. Add 8 oz mixed wild mushrooms (sliced if large) and cook for 5 minutes until softened and releasing moisture.
8. Stir in 1 ½ cups Arborio rice and cook for 2 minutes until grains are lightly toasted and opaque.
9. Pour in ½ cup dry white wine and cook for 2 minutes, stirring constantly, until liquid is mostly absorbed.
10. Add 1 cup warm broth and cook, stirring frequently, until liquid is fully absorbed (about 5 minutes).
11. Continue adding broth ½ cup at a time, stirring frequently and waiting until each addition is absorbed before adding the next (total cook time 20-25 minutes).
12. Tip: Stir risotto consistently to release starch for a creamier texture.
13. After final broth addition, test rice for doneness; it should be al dente with a slight bite.
14. Remove pot from heat and stir in 3 tbsp unsalted butter, ½ cup grated Parmesan cheese, 1 tbsp fresh thyme, 1 tsp salt, and ½ tsp black pepper.
15. Tip: Let risotto rest off heat for 2 minutes before serving to allow flavors to meld.
16. Tip: For extra richness, finish with a drizzle of high-quality olive oil just before serving.
Creamy and luxurious, this risotto boasts a velvety texture with the satisfying chew of quarn and umami-packed mushrooms. Serve it immediately in shallow bowls, garnished with additional thyme and Parmesan, or pair with a crisp green salad for a complete meal that feels both rustic and refined.
Crispy Quarn Schnitzel with Lemon Aioli
Beneath a golden, crackling crust lies the tender heart of this modern classic, where plant-based quarn transforms into an elegant schnitzel that rivals its traditional counterpart. Paired with a bright, creamy lemon aioli, this dish delivers both sophistication and comfort in every bite, perfect for a weeknight dinner or a stylish gathering.
Ingredients
– Quarn cutlets – 4
– All-purpose flour – ½ cup
– Eggs – 2
– Panko breadcrumbs – 1 cup
– Vegetable oil – ½ cup
– Mayonnaise – ½ cup
– Lemon juice – 2 tbsp
– Garlic clove – 1
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Pat the quarn cutlets dry with paper towels to ensure even browning.
2. Place the flour in a shallow dish and season with ½ teaspoon of salt and ¼ teaspoon of black pepper.
3. Crack the eggs into a second shallow dish and whisk until fully blended.
4. Spread the panko breadcrumbs in a third shallow dish.
5. Dredge each quarn cutlet in the flour mixture, shaking off any excess.
6. Dip the floured cutlet into the beaten eggs, coating both sides.
7. Press the cutlet into the panko breadcrumbs, ensuring full coverage for maximum crispiness.
8. Heat the vegetable oil in a large skillet over medium-high heat until it reaches 350°F.
9. Carefully place two breaded cutlets in the hot oil, avoiding overcrowding the pan.
10. Fry for 3-4 minutes per side until golden brown and crispy.
11. Transfer the cooked schnitzels to a wire rack set over a baking sheet to keep them crisp.
12. Repeat steps 9-11 with the remaining cutlets.
13. Mince the garlic clove finely for the aioli.
14. In a small bowl, combine the mayonnaise, lemon juice, minced garlic, remaining ½ teaspoon of salt, and ¼ teaspoon of black pepper.
15. Whisk the aioli ingredients together until smooth and well incorporated.
16. Let the aioli rest for 5 minutes to allow the flavors to meld.
Rich and satisfying, the schnitzel boasts a shatteringly crisp exterior that gives way to a juicy, flavorful interior. The zesty lemon aioli cuts through the richness with its bright, tangy notes, making each bite perfectly balanced. Serve alongside a simple arugula salad or roasted vegetables for a complete meal that feels both indulgent and refined.
Quarn Stroganoff with Creamy Mustard Sauce
Creamy, comforting, and utterly sophisticated, this Quorn stroganoff reimagines a classic with tender meatless pieces bathed in a luxurious mustard-infused sauce that promises to delight both vegetarians and carnivores alike.
Ingredients
Quorn pieces – 12 oz
Olive oil – 2 tbsp
Yellow onion – 1, diced
Garlic – 2 cloves, minced
All-purpose flour – 2 tbsp
Vegetable broth – 1 cup
Dijon mustard – 2 tbsp
Heavy cream – ½ cup
Salt – ½ tsp
Black pepper – ¼ tsp
Fresh parsley – 2 tbsp, chopped
Instructions
1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add diced onion and sauté until translucent and soft, approximately 5 minutes, stirring occasionally to prevent burning.
3. Stir in minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
4. Add Quorn pieces to the skillet and cook for 4 minutes, turning occasionally until lightly browned on all sides.
5. Sprinkle flour over the mixture and stir continuously for 1 minute to cook out the raw flour taste and create a roux.
6. Gradually pour in vegetable broth while whisking constantly to avoid lumps and create a smooth base.
7. Bring the mixture to a gentle simmer and cook for 3 minutes until slightly thickened, stirring frequently.
8. Reduce heat to low and stir in Dijon mustard until fully incorporated.
9. Pour in heavy cream and simmer for 2 minutes without boiling to maintain the sauce’s velvety texture.
10. Season with salt and black pepper, then stir in chopped parsley just before serving.
Velvety and rich, the sauce clings beautifully to the tender Quorn, offering a harmonious blend of tangy mustard and creamy indulgence. Serve over egg noodles or mashed potatoes for a complete meal, or garnish with extra parsley and a dollop of sour cream for added freshness and contrast.
Thai Quarn Red Curry with Jasmine Rice
Savory aromas of coconut milk and fragrant spices fill the kitchen as this Thai-inspired curry comes together with tender plant-based protein. Succulent Quarn simmers in a vibrant red curry sauce that perfectly complements fluffy jasmine rice, creating a harmonious balance of heat and sweetness in every bite. This elegant dish transforms simple ingredients into an exotic culinary experience that feels both comforting and sophisticated.
Ingredients
Quarn – 12 oz
Red curry paste – 3 tbsp
Coconut milk – 1 can (13.5 oz)
Vegetable broth – ½ cup
Fish sauce – 1 tbsp
Brown sugar – 1 tbsp
Jasmine rice – 1 cup
Water – 2 cups
Instructions
1. Rinse 1 cup jasmine rice under cold water until water runs clear to remove excess starch.
2. Combine rinsed rice and 2 cups water in a medium saucepan, bring to boil over high heat.
3. Reduce heat to low, cover saucepan, and simmer rice for 15 minutes exactly.
4. Remove rice from heat and let stand covered for 5 minutes to steam and fluff properly.
5. Heat a large skillet over medium-high heat and add Quarn, cooking for 3-4 minutes until lightly browned.
6. Push Quarn to one side of skillet and add 3 tbsp red curry paste to empty space, toasting for 30 seconds until fragrant.
7. Pour in entire can of coconut milk and ½ cup vegetable broth, stirring to combine with curry paste.
8. Add 1 tbsp fish sauce and 1 tbsp brown sugar, stirring until sugar dissolves completely.
9. Bring curry to gentle simmer, then reduce heat to medium-low and cook uncovered for 8 minutes, stirring occasionally.
10. Taste sauce and adjust seasoning if needed before serving.
Yielded with perfect texture, the tender Quarn absorbs the rich coconut curry while maintaining its meaty bite. Serve this aromatic dish garnished with fresh basil leaves and lime wedges for brightness, or pair with crisp cucumber salad to contrast the creamy sauce.
BBQ Quarn Skewers with Grilled Pineapple
Radiant with smoky sweetness and vibrant colors, these BBQ Quarn Skewers with Grilled Pineapple offer a sophisticated twist on classic barbecue fare. Perfectly charred and glistening with a tangy-sweet sauce, they promise to elevate any summer gathering with their irresistible aroma and bold flavors. Each bite delivers a harmonious balance of savory protein and caramelized fruit, making this dish both visually stunning and deeply satisfying.
Ingredients
Quarn – 1 lb
Pineapple – 1, peeled and cored
BBQ sauce – ½ cup
Olive oil – 2 tbsp
Salt – 1 tsp
Instructions
1. Cut the pineapple into 1-inch chunks and set aside.
2. Cut the Quarn into 1-inch cubes and place in a bowl.
3. Add 1 tbsp olive oil and 1 tsp salt to the Quarn, tossing to coat evenly for better browning.
4. Thread the Quarn and pineapple chunks alternately onto skewers, leaving a small space between pieces for even cooking.
5. Preheat a grill to medium-high heat (400°F).
6. Brush the grill grates with the remaining 1 tbsp olive oil to prevent sticking.
7. Place the skewers on the grill and cook for 4 minutes per side, or until grill marks appear.
8. Brush the skewers with BBQ sauce and grill for an additional 2 minutes per side, until the sauce is caramelized and the Quarn is heated through (internal temperature of 165°F).
9. Remove from the grill and let rest for 3 minutes before serving to allow juices to redistribute.
You’ll adore the tender, juicy texture of the Quarn paired with the smoky, caramelized sweetness of the pineapple, creating a delightful contrast in every bite. For a creative presentation, serve these skewers over a bed of cilantro-lime rice or alongside a crisp slaw to complement the rich flavors, making it a standout centerpiece for any alfresco dining experience.
Quarn Shepherd’s Pie with Garlic Mashed Potatoes
Glistening under the golden hour light, this plant-based twist on a classic comfort dish marries savory quarn with velvety garlic-infused potatoes for a soul-warming masterpiece. Crafted for autumn evenings, it delivers both elegance and heartiness in every forkful.
Ingredients
Quarn – 1 lb
Garlic – 4 cloves
Potatoes – 2 lbs
Butter – 4 tbsp
Milk – ½ cup
Salt – 1 tsp
Pepper – ½ tsp
Vegetable oil – 1 tbsp
Instructions
1. Preheat oven to 375°F.
2. Peel and quarter potatoes, then place in a large pot.
3. Cover potatoes with cold water and add ½ tsp salt.
4. Bring to a boil over high heat, then reduce to medium and simmer for 20 minutes until potatoes are fork-tender.
5. While potatoes cook, mince garlic cloves.
6. Heat vegetable oil in a skillet over medium heat.
7. Add quarn and cook for 8 minutes, breaking it apart with a spoon until browned.
8. Drain potatoes and return to the pot.
9. Add butter, milk, minced garlic, remaining ½ tsp salt, and pepper to potatoes.
10. Mash until smooth and creamy, avoiding overmixing to prevent gumminess.
11. Spread quarn evenly in a 9×13 inch baking dish.
12. Top with mashed potatoes, using a fork to create decorative peaks that will crisp in the oven.
13. Bake for 25 minutes until the edges are bubbly and the top is golden brown.
14. Let rest for 5 minutes before serving to allow layers to set.
The creamy potatoes contrast beautifully with the savory, textured quarn base, while the roasted garlic adds a subtle aromatic depth. For a festive touch, garnish with fresh thyme or serve alongside a crisp green salad to balance the richness.
Quarn Fajitas with Smoky Peppers and Onions
Rekindling the vibrant spirit of Mexican street food, these Quarn fajitas offer a sophisticated twist on a beloved classic, marrying tender plant-based protein with deeply caramelized vegetables. Perfect for a quick yet impressive weeknight dinner, they deliver smoky, savory notes that dance on the palate with every bite.
Ingredients
Quorn strips – 12 oz
Bell peppers – 2, sliced
Onion – 1 large, sliced
Olive oil – 2 tbsp
Smoked paprika – 1 tsp
Ground cumin – ½ tsp
Salt – ¾ tsp
Flour tortillas – 8
Lime – 1, cut into wedges
Instructions
1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the sliced bell peppers and onion to the skillet, spreading them in an even layer.
3. Cook the vegetables without stirring for 4 minutes to allow them to develop a char, then toss and cook for another 4 minutes until softened and lightly browned.
4. Tip: Resist the urge to overcrowd the skillet to ensure proper caramelization and avoid steaming the vegetables.
5. Push the vegetables to one side of the skillet and add the remaining 1 tablespoon of olive oil to the empty space.
6. Add the Quorn strips to the oil and sprinkle with smoked paprika, cumin, and salt.
7. Cook the Quorn for 3 minutes without moving to achieve a sear, then toss and cook for another 3 minutes until heated through and slightly crispy.
8. Tip: For optimal flavor, toast the spices briefly in the oil before adding the Quorn to deepen their smoky aroma.
9. Combine the Quorn with the vegetables in the skillet and toss to mix thoroughly, cooking for 1 minute more.
10. Warm the flour tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and lightly toasted.
11. Tip: Keep tortillas warm by wrapping them in a clean kitchen towel while you finish assembling the fajitas.
12. Serve the Quorn and vegetable mixture with the warm tortillas and lime wedges on the side.
Plating these fajitas reveals a delightful contrast: the Quorn offers a firm, meaty texture that pairs beautifully with the soft, sweet peppers and onions. The smoky spices meld into a robust flavor profile, elevated by a squeeze of fresh lime juice. For a creative presentation, serve them family-style with colorful toppings like avocado slices or pickled jalapeños to let guests build their own perfect bite.
Mediterranean Quarn Salad with Feta and Olives
Heralding the vibrant flavors of the Mediterranean, this salad combines the wholesome texture of quarn with the briny richness of olives and the creamy tang of feta. Perfect for a light lunch or a sophisticated side, it’s a refreshing dish that transports you to sun-drenched coasts with every bite.
Ingredients
– Quarn – 1 cup
– Cherry tomatoes – 1 cup, halved
– Kalamata olives – ½ cup, pitted
– Feta cheese – 4 oz, crumbled
– Extra virgin olive oil – 3 tbsp
– Lemon juice – 2 tbsp
– Fresh parsley – ¼ cup, chopped
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Rinse 1 cup of quarn under cold water in a fine-mesh strainer for 30 seconds to remove any excess starch.
2. In a medium saucepan, combine the rinsed quarn with 2 cups of water and bring to a boil over high heat.
3. Reduce the heat to low, cover the saucepan, and simmer the quarn for 15 minutes, or until tender and all water is absorbed; fluff with a fork for a light texture.
4. Transfer the cooked quarn to a large mixing bowl and let it cool to room temperature for 10 minutes to prevent the feta from melting.
5. Add 1 cup of halved cherry tomatoes, ½ cup of pitted Kalamata olives, and 4 oz of crumbled feta cheese to the bowl with the quarn.
6. In a small bowl, whisk together 3 tbsp of extra virgin olive oil, 2 tbsp of lemon juice, ½ tsp of salt, and ¼ tsp of black pepper until emulsified.
7. Pour the dressing over the salad mixture and toss gently to combine all ingredients evenly.
8. Fold in ¼ cup of chopped fresh parsley just before serving to maintain its bright color and freshness.
9. Chill the salad in the refrigerator for at least 20 minutes to allow the flavors to meld together for a more cohesive taste.
10. Serve the salad chilled or at room temperature, garnished with additional parsley if desired. Offering a delightful contrast of textures, the firm quarn pairs beautifully with the juicy tomatoes and creamy feta, while the olives add a savory depth. This salad shines when served alongside grilled fish or as a standalone meal, with its bright, herbaceous notes making it a crowd-pleaser for any occasion.
Quarn Stuffed Bell Peppers with Black Beans
Elegant in presentation yet wonderfully approachable, these Quarn Stuffed Bell Peppers with Black Beans offer a satisfying plant-based meal that’s as nutritious as it is delicious. Combining the hearty texture of quarn with the earthy richness of black beans, this dish delivers a symphony of flavors that will delight both vegetarians and meat-lovers alike.
Ingredients
– Bell peppers – 4 large
– Quarn – 2 cups
– Black beans – 1 can (15 oz), drained and rinsed
– Olive oil – 2 tbsp
– Onion – 1 medium, diced
– Garlic – 3 cloves, minced
– Tomato sauce – 1 cup
– Cumin – 1 tsp
– Paprika – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Shredded cheese – 1 cup
Instructions
1. Preheat your oven to 375°F.
2. Slice the tops off the bell peppers and remove all seeds and membranes.
3. Bring a large pot of salted water to a boil.
4. Blanch the hollowed bell peppers in the boiling water for 3 minutes until slightly softened.
5. Remove the peppers from the water and drain them upside down on paper towels.
6. Heat olive oil in a large skillet over medium heat.
7. Add diced onion and cook for 5 minutes until translucent.
8. Add minced garlic and cook for 1 minute until fragrant.
9. Stir in quarn, black beans, tomato sauce, cumin, paprika, salt, and black pepper.
10. Cook the mixture for 8-10 minutes, stirring occasionally, until heated through and well combined.
11. Spoon the quarn and bean mixture evenly into the prepared bell peppers.
12. Place the stuffed peppers upright in a baking dish.
13. Top each pepper with shredded cheese.
14. Cover the baking dish with aluminum foil.
15. Bake at 375°F for 25 minutes.
16. Remove the foil and bake for an additional 10 minutes until the cheese is golden and bubbly.
17. Let the peppers rest for 5 minutes before serving.
Perfectly balanced between tender and firm, the peppers provide a sweet contrast to the savory, spiced filling. The melted cheese creates a delightful creamy layer that complements the hearty texture of the quarn and beans. For an elegant presentation, serve alongside a crisp green salad or with a dollop of cool sour cream to enhance the warm spices.
Conclusion
Culinary adventures await with these 23 delicious Quarn recipes! We hope this roundup inspires you to try something new in your kitchen. Don’t forget to leave a comment with your favorite recipe and share this article on Pinterest to spread the Quarn love!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
