This satisfying medley of Quorn™ Grounds, colorful veggies & quinoa makes a delicious addition to any holiday gathering.



1​ cup + 2 Tbsp. vegetable broth (divided)
1/2​ cup quinoa, thoroughly rinsed with cold water; well drained
2​ Tbsp olive oil
2 ​Tbsp. chopped scallions
2​ cups QUORN™ Grounds
1​ Tbsp. soy sauce
3/4​ cup frozen, chopped broccoli, thawed
2/3​ cup canned artichoke hearts, well drained, chopped (about ½ of a 14 oz. can)
1/2​ cup shelled edamame
1/2 ​cup jarred, roasted red pepper, drained, diced*
salt & pepper, to taste
1/3​ cup chopped walnuts, toasted

Grated Parmesan Cheese, if desired


1) Combine 1 cup of the vegetable broth and quinoa in a 1-1/2 qt. saucepot. Bring to a boil over High heat. Reduce heat, cover & simmer 12-15 minutes or until all of the liquid has been absorbed.
2) Meanwhile, heat olive oil in large skillet over Medium-High heat. Add scallions, Grounds, soy sauce & remaining 2 tablespoons vegetable broth. Cook, while stirring, 3-4 minutes or until Grounds are heated through and liquid has evaporated.
3) Stir in broccoli, artichokes, edamame & red pepper. Continue to cook & stir 3-4 more minutes or until heated through; stir in hot, cooked quinoa. Season with salt and pepper.
4) Just before serving, sprinkle with walnuts. Serve with grated Parmesan cheese, if desired.


* Save $$… Make your own roasted red peppers! To roast peppers, simply char them on all sides over an open flame of a BBQ grill or gas stove. Use a pair of kitchen tongs to safely keep turning the peppers to insure they get well “blackened” all over, then immediately place them into a paper bag. Close top bag tightly and let stand until the peppers come to room temperature. Remove peppers from bag and peel off the charred skin. What you will be left with is a deliciously smoky tasting roasted pepper. Simply remove the seeds and enjoy! If you don’t have a BBQ or gas stove, place peppers on a cookie sheet & place on oven rack positioned close to the broiler element in your oven. Broil on HIGH, while turning, to insure even charring. Continue as above.

1 large pepper yields about 1 cup roasted pepper.

* This recipe is a great way to use leftover brown rice, bulgur or other cooked grain. Simply substitute 2 cups cooked grain(s) for the quinoa & 1 cup of vegetable broth. Using leftover, pre-cooked grains also shortens the prep time of this recipe!