Crunchy Quinoa Beef Goujons served With Dips

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Thursday 21st December 2017


  • 450g Sirloin Welsh Beef steak, cut into 1cm thick slices
  • 8 oz 225g cooked quinoa
  • 1 egg
  • 1 egg white
  • 2 tbsp seasoned flour
  • 75g parmesan cheese, finely grated
  • Seasoning
  • 1/2 tsp dried rosemary
  • 1/2 tsp dried herbs
  • Pinch Cayenne pepper


  1. Preheat oven to 160°c. To make the quinoa crispy spread out evenly onto baking parchment on a baking tray and bake in the oven for approx 20-25 minutes. Cool.
  2. Turn the oven up to 200°c.
  3. Beat the egg and egg white together. In another bowl combine the quinoa, seasoning, dried herbs and parmesan cheese together.
  4. Dip the sliced Welsh Beef in the seasoned flour, then in the egg mixture and then coat in the quinoa mix. Place on a non-stick baking tray, spray lightly with oil and bake for 15-20 minutes until crunchy.
  5. Serve with dips. To make aioili combine mayonnaise with crushed garlic and black pepper. For a horseradish mayonnaise dip mix 1 tbsp creamed horseradish, 2 tbsp mayonnaise, 2 tbsp crème fraîche and chopped parsley.

Recipe Information

Serves 3
Cooking Time

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