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!
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
- Wash all the ingredients thoroughly.
- Arrange shredded cabbage and spinach on a platter, followed by the sweetcorn, cucumber, avocado and tomatoes.
- Heat the Quorn fajita mixture in a pan or microwave until piping hot. Stir the mixture during cooking to ensure it is reheated thoroughly.
- Arrange the fajita mix on top of the salad.
- 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find yourself buying a big bag of spinach, using some but then forgetting about the rest and before you know it it’s out of date?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.