Quorn 'Chicken' and Beans on Rice

Quorn ‘Chicken’ and Beans on Rice

This is a delicious, high protein, low-fat, simple dinner to make. This recipe serves four, and as there were just two of us, I enjoyed it the next day for lunch as well, which was perfect.


one small onion, chopped
1 tsp garlic
1 box chopped tomatoes
1 box black beans in water, drained
1 tin cannellini beans, drained
1 yellow pepper, sliced thin
150g frozen Quorn Chicken Style Pieces
2 cups dry basmati rice
1 ripe avocado, sliced
optional: salsa, sriracha chilli sauce, shredded cheddar cheese


Cook rice according to directions. I seasoned my rice with vegetable bouillon. Leave to cook and then set aside.

In a large skillet, heat a little oil and sautee the onion for 5 minutes. Add the garlic and stir for 30 seconds. Add the beans, peppers and chopped tomatoes in the juice. Combine until everything is coated in the tomato sauce. Add in the frozen Quorn pieces and stir to coat. Cook, stirring occasionally, until the Quorn pieces are cooked all the way through and are steaming hot, about 15 minutes. Season with salt and pepper as desired.

To serve, place some rice in a bowl and top with the bean/Quorn mix. Top with sliced avocado. I added a bit of mild salsa, a few drops of sriracha sauce, and some shredded cheddar cheese and it was fantastic!

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