Quorn Mexican rice salad
This is in the new Shop and Cook book but this is my version of it.
Core, serves 2. At a guess I would say points wise this is 3 1/2 points per serving.
2 quorn fillets
85g brown rice
1/4 cucumber
juice from half a lemon
1/4 teaspoon chilli powder
1 teaspoon cumin powder
salt
pepper
62g sweetcorn
1. Cook rice according to packet instructions, add sweetcorn for the last 5 mins.
2. Marinate quorn fillets in lemon juice, cumin and chilli for about 30mins then bake in the oven until cooked and chop.
3. Mix quorn, rice, sweetcorn, cucumber, season to taste, leave to cool and serve.
Great for a packed lunch.