Warm Rainbow Salad

What better way to use up your leftover fajita mix than in a delicious rainbow salad packed with goodness! This beautiful mix of colours and textures is great for a quick lunch in the sunshine or for on the go. Join the conversation on social by using the #reinventyourplate and tag us @Quorn_Nutrition to share your food waste hacks!

Cooks in 16 Min
Serves 2

Ingredients

  • Quorn Fajita mix, defrosted if frozen
  • ½ small red cabbage, shredded
  • 100g baby spinach
  • 1 carrot, use a peeler to create ribbons
  • ½ cucumber, sliced or in ribbons
  • 80g cherry tomatoes, halved
  • 1 small tin sweetcorn, drained
  • 1 avocado
  • 1tbsp olive oil
  • 1 Ciabatta

Method

  1. Wash all the ingredients thoroughly.
  2. Arrange shredded cabbage and spinach on a platter, followed by the sweetcorn, cucumber, avocado and tomatoes.
  3. Heat the Quorn fajita mixture in a pan or microwave until piping hot. Stir the mixture during cooking to ensure it is reheated thoroughly.
  4. Arrange the fajita mix on top of the salad.
  5. Drizzle salad with olive oil and serve whilst warm with toasted ciabatta.

Tips & Tricks:

  • This recipe includes shredded red cabbage, which is packed full of vitamins and minerals including vitamin C and potassium.
  • You can use whatever salad vegetables are your favourites or have lying around – as long as it is colourful – and why not add a handful of seeds for an extra nutrient boost? Our favourites are sesame, flax, sunflower and chia seeds!
  • Ever find yourself buying a big bag of spinach, using some but then forgetting about the rest and before you know it it’s out of date? When you make your rainbow salad, take a handful of spinach and then separate the rest into freezer bags and freeze for a later date – you can chuck frozen spinach into smoothies or dishes like spag bol and stir fries.

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