Tuesday, 13 September 2016


The inspiration for fabulous food ideas coming from My Kitchen Rules Australia this year continues with these delicious quinoa coated Quorn fillets. Now don't be put off by the quinoa, I always thought that I didn't like this stuff either but having given it a second chance I was blown away. By cooking and then toasting the quinoa you get a delicious crunchy toasted nutty type texture and flavor to the crust of these Quorn fillets once they are shallow fried. It's such a great alternative to just frying the fillets in breadcrumbs.

So as I said at the start, this recipe is inspired by another recipe from My Kitchen Rules Australia and therefore I won't go into any details about how you can change the recipe. The original recipe is not veggie friendly and uses actual chicken breast. If you're not vegetarian and want to check it out you can do so by clicking on the link here.

With that let us get straight down to the recipe. The recipe will make 12 goujon like strips which is perfect for 4 people (they are quite filling!). You need to cook your quinoa as per packet instructions although my tip for cooking it is to add the quinoa, well rinsed to 2 parts boiling water, lower the heat and simmer uncovered for 15 minutes before turning the heat off, covering (do not open the lid until it's ready!) and leaving the pan on the hob for another 15 minutes. Remove the pan from the hob and leave on the side for another 5 minutes and it should be nice and fluffy at this point and ready for toasting. All you need now is kitchen roll, a greased and lined baking tray large enough to hold all the quinoa, three plates and a pan filled with 1inch of hot oil and you're ready to go!

Quinoa Coated Quorn Fillets

60g Uncooked Quinoa
Large Handfull Of Chopped Coriander Leaves
3 Tsp Chili Flakes
1 Tsp Salt
100g Plain Flour
2 Large Beaten Eggs
4 Defrosted Quorn Chicken Fillets

  1. Begin by placing the oven on to 200 degrees (180 fan) and grease and line a large baking tray.
  2. Cook the quinoa as per the packet instructions and then drain and pat dry with kitchen roll. Spread the quinoa out on the lined baking tray and then pop into the oven for 25 minutes until it's completely dry and toasted. Remove from the oven and leave to cool completely.
  3. Crumble and break up all the quinoa into single grains again and pop into a bowl with the coriander leaves, chili and salt.Mix everything together until well combined.
  4. Pop a large pan on the hob and heat around 1 inch of oil until hot (be careful with the hot oil!). Take three large plates and tip the flour out onto one plate, the egg onto another and your quinoa mixture onto the last plate.
  5. Cut each Quorn fillet length ways into three strips and then one by one (and with dry hands each time!) take a strip and coat it in the flour, followed by the egg and then in the quinoa mixture. You might need to press the quinoa into the strips to make it stick.
  6. Place two or three strips into the hot pan and fry each side of the strips until golden brown and crispy (should only take around 1-2 minutes each side). Remove from the pan and drain on kitchen paper.
You can place the cooked quinoa Quorn strips on a lined baking tray into a warmed oven to keep warm whilst you finishing frying the rest of the strips. Once all the strips are done, remove them from the oven and serve. Prepare to be blown away! Once you take your first bite and experience the crunch of that crispy coating on the Quorn fillets and let that toasted nutty flavor dance around your taste buds you are in for a roller coaster ride of yumminess. The addition of the coriander and chili mixed with the quinoa takes things to up another level that's it's practically bursting through the roof. Pure quality on a plate. Grab some dips and enjoy!

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