Spring Green Medley with Quorn

Spring Green Medley with Quorn

This spring dish may look unusual, but it is honestly so simple to prepare and tastes delicious either hot or cold – it’s the perfect addition to your Meat-Free Monday ‘evening meal staple dish list’ plus lunch box the following day!


This super-foods recipe provides 3 portions of the recommended 5 portions of fruit and vegetables that we should be eating daily (ideally we should eat between 5 and 9 portions to be as healthy as possible!) and is the perfect start the spring/summer season!


I’ve used Quorn Style Chicken Pieces (from the chilled section of the supermarket!) to make this dish high in protein yet low in calories. You can read more about my collaboration with Quorn [here]!


Asparagus and Quorn Medley


Quorn Spring Green Medley


  • 300g frozen peas + 100ml water
  • 1/2 red onion, diced
  • 1 clove of garlic, diced + 100ml water
  • 4 asparagus stalks
  • 1 courgette (300g), diced
  • 1 tsp fresh thyme
  • 350g Quorn Chicken Style Pieces
  • Salt & pepper to taste


  1. Add the frozen peas to a pan of boiling water and simmer for 3-4 minutes before draining and adding to a food processor along with salt & pepper to season and 100ml water. Blitz to make a pea puree - it shouldn't be completely smooth!
  2. In a frying pan, fry the diced red onion in a little oil/1 cal spray oil for 1-2 minutes before adding the garlic & 100ml water. Slice off the asparagus tips (keep for later!) and finely slice the remaining stems before adding them to the pan along with the pea puree. Stir well.
  3. Add the finely diced courgette to the pan, along with the Quorn chicken style pieces and thyme & simmer for 6 minutes, stirring half way through.
  4. Divide your spring medley of green vegetables with Quorn pieces between two plates and top with two asparagus tips on each and enjoy or store in the fridge for later - you can enjoy this dish either hot or cold!

Nutrition Facts

Amount Per Serving

Calories 323

% Daily Value

Total Fat 4 g


Total Carbohydrates 29 g


Protein 37 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


*This blog post has been written in collaboration with Quorn and contains an affiliate link. Please read my disclaimer page for more information.

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  1. Sara
    March 23, 2015 / 7:08 pm

    Hey Nic, great recipe as always! Would chicken be good in this? I’m not a fan of substitutes. Thanks!!

    • March 24, 2015 / 6:27 pm

      Hi Sara, Yes of course but the dish wouldn’t be as low in calories 🙂 xx

  2. Lou Funnell
    March 24, 2015 / 10:35 pm

    Easy to make ✅ Quick to make (so I don’t get hungry and nibble bad stuff) ✅ not expensive ✅ feel great after eating ✅ have more for tomorrow because I just made it for me ✅ what’s not to love. Amazingly simple, fresh and yumsome! (And I’m not a veggie)

    • March 25, 2015 / 9:54 pm

      Aw thank you so much Lou! And amazing pic too, thanks!!! xxx

  3. Janet
    March 26, 2015 / 6:07 pm

    Hi Nic, just made this for dinner. Absolutely delicious. We will definitely be having this again. Thank you for the recipe.

    • March 28, 2015 / 8:24 am

      Aw amazing!! Next time do send me a pic!! Thank you! xx

  4. TheEightHours
    March 28, 2015 / 10:59 am

    It’s so hard to get Quorn chicken in Aus. I used to always put it in dishes.
    This looks yummy.

  5. March 31, 2015 / 8:51 pm

    Need to try this sometime soon. I am getting bored of eating lentils and it will be nice to have something different like this, thanks!

  6. charlmolwil
    April 12, 2015 / 10:55 pm

    Hi -Just to let you know Quorn isn’t vegan 🙂 xx

  7. Claire
    June 17, 2015 / 10:56 am


    I am new to protein and diet world but trying to loose wight in a healthy way. I came across your site and have made this recipe several times. I put salmon with it instead of quorn

    • June 17, 2015 / 4:34 pm

      Aw that sounds gorgeous! Thanks for the comment 🙂 x

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