Recipes
Creamy Mushroom and Spinach Gnocchi with Quorn Fillets
Serves 4
25 mins
377 cals
(Per serving)
Made with Quorn Vegetarian Chicken Fillets
High in Protein
Gluten Free
Low in Saturated Fat
No Soy
No Artificial Ingredients
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Ingredients
- 1 package of Quorn Vegetarian Fillets, thawed
FOR THE HERB STUFFING
- 1 bunch flat-leaf parsley
- 1 bunch mint
- 1 clove garlic (peeled and chopped)
- 2 tablespoons olive oil
- Juice of ½ lemon
- Salt and pepper
FOR THE SALAD
- 4-6 cooked, peeled beets
- ½ cup cooked bulgur (or other preferred whole grain like barley or quinoa)
- 2 cups baby spinach
- Salt & pepper
Method
- Preheat the oven to 200C/ 400F/Gas mark 6.
- Blitz the herb stuffing ingredients in a blender or food processor, season with salt and pepper to taste.
- Cut along the Quorn Fillets lengthwise and fill with the herb stuffing.
- Place the Quorn Fillets and cooked beets on a baking sheet and drizzle with a little olive oil. Cook for 10-12 minutes or until golden.
- Mix the bulgur and baby spinach in a bowl. Serve on two plates topped with 1 stuffed Quorn Fillet and 2-3 baby beetroot each.
Did you know? This colourful dish includes beetroot which is an excellent source of folic acid and fibre.
Chefs tip
This recipe uses cooked bulger but you could also use grains such as barley or quinoa.
Recipe Inspiration
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