Charred Lime Yoghurt and Quorn Makes Amazing Kebab Lettuce Wraps
Wash your quinoa in cold water. Put it into a saucepan with 300ml water, your smoked paprika and a pinch of salt." Bring it to a boil, then reduce to a simmer and cook for 10-15 mins until all the water has been absorbed. Pop on a lid and allow it to steam for 5 mins. Fluff it up with a fork.
Slice your limes in half and finely chop the jalapeno, coriander and parsley. Dice up your jarred red peppers. Peel apart the leaves of the baby gem lettuce.
Heat a saucepan to a medium heat and drizzle in olive oil. Pop on your limes, cut side down and let them char for 2 mins or until the limes have darkened and caramelised. Put them aside to cool slightly.
In a bowl, mix the yoghurt, coriander and jalapeño. Squeeze in the juice and flesh of the charred limes, give it a good mix and season to taste.
Stir the chopped parsley into the quinoa
Using the same saucepan as the limes, pour a glug of oil and pan-fry the Quorn Makes Amazing kebabs. Cook for 3 mins until browned and crispy.
To build the wrap, pile the quinoa on to a baby gem leaf, add the crispy Quorn Turkish Style Kebab, top with the lime and jalapeno yoghurt and the diced peppers.