Quick to make and packed with all the good stuff! Ostrich mince and black beans on a bed of quinoa, with salsa and coriander pesto-yoghurt.
Ostrich Protein Bowl
Ostrich Protein Bowl
with a Pesto Princess pesto yoghurt drizzle
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Baby Tomatoes
- Black Beans
- Corn
- Free-range Ostrich Mince
- NOMU Mexican Spice Blend
- Onion
- Onions
- Ostrich
- Pesto Yoghurt
- Red Wine Vinegar
- Spring Onion
- Spring Onions
- Vegetable Stock
- White Quinoa
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
FLUFFY QUINOA
Rinse the quinoa, and place it in a pot. Submerge it with 200ml of water, and ½ of the vegetable stock. Bring to a simmer for 13-18 minutes until the quinoa is cooked and the tails have popped out. Add more water if required, and drain on completion if necessary. Return to the pot, cover with a lid and let it stand for 5 minutes. Season to taste.
SOME PREP
Boil the kettle. In a bowl, combine the baby tomatoes, ½ the spring Onion and red wine vinegar, and season to taste. Dilute the remaining vegetable stock with 30ml of boiling water. Loosen the pesto-yoghurt with water in 5ml increments until drizzling consistency.
FRY THE MINCE
Place a pan (large enough for the mince and beans) over a medium heat with some oil. When hot, fry the Onion for 1-2 minutes, stirring occasionally, until translucent. Add the Mexican Rub (to taste) and fry for a further 30-60 seconds until fragrant. Turn up the heat and add the mince, working quickly to break it up. Cook for 5-6 minutes, stirring occasionally until cooked. In the final 2-3 minutes, add the diluted stock, black beans and corn, mixing well to combine. Season to taste.
PLATE UP
Plate up some fluffy quinoa. Top with the protein-packed Ostrich mince, the simple salsa, the remaining spring onion slices and drizzle over the pesto-yoghurt. Well done, Chef!
FLUFFY QUINOA
Rinse the quinoa, and place it in a pot. Submerge it with 400ml of water, and ½ the vegetable stock. Bring to a simmer for 13-18 minutes until the quinoa is cooked and the tails have popped out. Add more water if required, and drain on completion if necessary. Return to the pot, cover with a lid and let it stand for 5 minutes. Season to taste.
SOME PREP
Boil the kettle. In a bowl, combine the baby tomatoes, ½ the spring Onion and red wine vinegar, and season to taste. Dilute the remaining vegetable stock with 40ml of boiling water. Loosen the pesto-yoghurt with water in 5ml increments until drizzling consistency.
FRY THE MINCE
Place a pan (large enough for the mince and beans) over a medium heat with some oil. When hot, fry the Onion for 1-2 minutes, stirring occasionally, until translucent. Add the Mexican Rub (to taste) and fry for a further 30-60 seconds until fragrant. Turn up the heat and add the mince, working quickly to break it up. Cook for 6-8 minutes, stirring occasionally until cooked. In the final 2-3 minutes, add the diluted stock, black beans and corn, mixing well to combine. Season to taste.
PLATE UP
Plate up some fluffy quinoa. Top with the protein-packed Ostrich mince, the simple salsa, the remaining spring onion slices and drizzle over the pesto-yoghurt. Well done, Chef!
FLUFFY QUINOA
Rinse the quinoa, and place it in a pot. Submerge it with 600ml of water, and ½ the vegetable stock. Bring to a simmer for 13-18 minutes until the quinoa is cooked and the tails have popped out. Add more water if required, and drain on completion if necessary. Return to the pot, cover with a lid and let it stand for 5 minutes. Season to taste.
SOME PREP
Boil the kettle. In a bowl, combine the baby tomatoes, ½ the spring Onion and red wine vinegar, and season to taste. Dilute the remaining vegetable stock with 50ml of boiling water. Loosen the pesto-yoghurt with water in 5ml increments until drizzling consistency.
FRY THE MINCE
Place a pan (large enough for the mince and beans) over a medium heat with some oil. When hot, fry the Onion for 2-3 minutes, stirring occasionally, until translucent. Add the Mexican Rub (to taste) and fry for a further 30-60 seconds until fragrant. Turn up the heat and add the mince, working quickly to break it up. Cook for 7-10 minutes, stirring occasionally until cooked. In the final 2-3 minutes, add the diluted stock, black beans and corn, mixing well to combine. Season to taste.
PLATE UP
Plate up some fluffy quinoa. Top with the protein-packed Ostrich mince, the simple salsa, the remaining spring onion slices and drizzle over the pesto-yoghurt. Well done, Chef!
FLUFFY QUINOA
Rinse the quinoa, and place it in a pot. Submerge it with 800ml of water, and ½ the vegetable stock. Bring to a simmer for 13-18 minutes until the quinoa is cooked and the tails have popped out. Add more water if required, and drain on completion if necessary. Return to the pot, cover with a lid and let it stand for 5 minutes. Season to taste.
SOME PREP
Boil the kettle. In a bowl, combine the baby tomatoes, ½ the spring Onion and red wine vinegar, and season to taste. Dilute the remaining vegetable stock with 50ml of boiling water. Loosen the pesto-yoghurt with water in 5ml increments until drizzling consistency.
FRY THE MINCE
Place a pan (large enough for the mince and beans) over a medium heat with some oil. When hot, fry the Onion for 2-3 minutes, stirring occasionally, until translucent. Add the Mexican Rub (to taste) and fry for a further 30-60 seconds until fragrant. Turn up the heat and add the mince, working quickly to break it up. Cook for 7-10 minutes, stirring occasionally until cooked. In the final 2-3 minutes, add the diluted stock, black beans and corn, mixing well to combine. Season to taste.
PLATE UP
Plate up some fluffy quinoa. Top with the protein-packed Ostrich mince, the simple salsa, the remaining spring onion slices and drizzle over the pesto-yoghurt. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Ostrich Protein Bowl?
The preparation time for Ostrich Protein Bowl with a Pesto Princess pesto yoghurt drizzle is between 15 and 30 minutes.
What is the total time required to make Ostrich Protein Bowl with a Pesto Princess pesto yoghurt drizzle?
The total time required to make Ostrich Protein Bowl with a Pesto Princess pesto yoghurt drizzle is between 30 and 45 minutes.
How many servings does Ostrich Protein Bowl provide?
4 servings
What are the main ingredients in Ostrich Protein Bowl?
Baby Tomatoes, Black Beans, Corn, Free-range Ostrich Mince, NOMU Mexican Spice Blend, Onion, Onions, Ostrich, Pesto Yoghurt, Red Wine Vinegar, Spring Onion, Spring Onions, Vegetable Stock, White Quinoa
What is the nutritional information of Ostrich Protein Bowl?
Calories: 868, Carbs: 96 grams, Fat: grams, Protein: 49.6 grams, Sugar: 15.2 grams, Salt: 1974 grams
How do I prepare Ostrich Protein Bowl?
FRY THE MINCE: Place a pan (large enough for the mince and beans) over a medium heat with some oil. When hot, fry the onion for 1-2 minutes, stirring occasionally, until translucent. Add the Mexican Rub (to taste) and fry for a further 30-60 seconds until fragrant. Turn up the heat and add the mince, working quickly to break it up. Cook for 6-8 minutes, stirring occasionally until cooked. In the final 2-3 minutes, add the diluted stock, black beans and corn, mixing well to combine. Season to taste. FLUFFY QUINOA: Rinse the quinoa, and place it in a pot. Submerge it with 400ml of water, and ½ the vegetable stock. Bring to a simmer for 13-18 minutes until the quinoa is cooked and the tails have popped out. Add more water if required, and drain on completion if necessary. Return to the pot, cover with a lid and let it stand for 5 minutes. Season to taste. SOME PREP: Boil the kettle. In a bowl, combine the baby tomatoes, ½ the spring onion and red wine vinegar, and season to taste. Dilute the remaining vegetable stock with 40ml of boiling water. Loosen the pesto-yoghurt with water in 5ml increments until drizzling consistency. PLATE UP: Plate up some fluffy quinoa. Top with the protein-packed ostrich mince, the simple salsa, the remaining spring onion slices and drizzle over the pesto-yoghurt. Well done, Chef!
What should be prepared from my kitchen to make Ostrich Protein Bowl?
Baby Tomatoes, Black Beans, Corn, Free-range Ostrich Mince, NOMU Mexican Spice Blend, Onion, Onions, Ostrich, Pesto Yoghurt, Red Wine Vinegar, Spring Onion, Spring Onions, Vegetable Stock, White Quinoa
How many calories does Ostrich Protein Bowl have?
868 calories
How much fat content does Ostrich Protein Bowl have?
grams
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