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Milanesa de quinoa
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175g Waitrose Lovelife White, Black & Red Quinoa Seed Mix
1 pork fillet
½ x 25g pack fresh mint, stalks discarded leaves, finely chopped
Zest of 1 orange and juice of ½
2 cloves garlic, crushed
¼ tsp dried chilli
75g plain flour, seasoned
2 Clarence Court Burford Browns Eggs, beaten
3 tbsp olive oil
1. Place the quinoa in a pan with 600ml cold water, bring to a boil and cook for 10 minutes until the seeds are popped. Drain and refresh under cold water. Drain again and place into a clean tea towel, give it a squeeze to remove the excess moisture then set aside.
2. Slice the pork into 8 discs, sandwich each piece in clingfilm and gently bash out with a rolling pin until thin. Place in a bowl with the mint, orange zest and juice, garlic and chilli. Leave to marinate for at least 1 hour in the fridge.
3. Remove the slices from the marinade, dip each one into the flour, followed by the beaten egg, followed by the quinoa.
4. Heat the oil in a large sauté pan and gently fry the pork in batches until golden and crisp (about 4 minutes on each side). Serve with a green salad and lime wedges.
Typical values per serving: