eCook Meal
Pesto Quinoa & Lamb Chop
with Danish-style feta & sunflower seeds
A quick quinoa dish that’s the quintessential of what UCOOK’s Quick & Easy recipes are all about, Chef! Quinoa is loaded with cooling cucumber, pickled onion, creamy feta & Pesto Princess Sun-dried Tomato Pesto. Topped with a juicy lamb chop and finished with sunflower seeds.
Serving guide
Choose your portion size.
POPPIN’ Quinoa
Place the Quinoa in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
LIPSMACKING LAMB
While the Quinoa is simmering, place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan, season, and rest for 5 minutes.
ADD SOME COLOUR
In a bowl, toss together the Quinoa, the Cucumber, the pickled onions, the pesto, a drizzle of olive oil, and seasoning. Crumble over the feta and scatter over the sunflower seeds.
DINNER? IT’S DONE!
Dish up a heaping helping of the sun-dried tomato pesto Quinoa. Top with the lamb chop and enjoy, Chef!
POPPIN’ Quinoa
Place the Quinoa in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
LIPSMACKING LAMB
While the Quinoa is simmering, place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan, season, and rest for 5 minutes.
ADD SOME COLOUR
In a bowl, toss together the Quinoa, the Cucumber, the pickled onions, the pesto, a drizzle of olive oil, and seasoning. Crumble over the feta and scatter over the sunflower seeds.
DINNER? IT’S DONE!
Dish up a heaping helping of the sun-dried tomato pesto Quinoa. Top with the lamb chop and enjoy, Chef!
POPPIN’ Quinoa
Place the Quinoa in a pot with 600ml [800ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
LIPSMACKING LAMB
While the Quinoa is simmering, place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan, season, and rest for 5 minutes.
ADD SOME COLOUR
In a bowl, toss together the Quinoa, the Cucumber, the pickled onions, the pesto, a drizzle of olive oil, and seasoning. Crumble over the feta and scatter over the sunflower seeds.
DINNER? IT’S DONE!
Dish up a heaping helping of the sun-dried tomato pesto Quinoa. Top with the lamb chop and enjoy, Chef!
POPPIN’ Quinoa
Place the Quinoa in a pot with 600ml [800ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
LIPSMACKING LAMB
While the Quinoa is simmering, place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan, season, and rest for 5 minutes.
ADD SOME COLOUR
In a bowl, toss together the Quinoa, the Cucumber, the pickled onions, the pesto, a drizzle of olive oil, and seasoning. Crumble over the feta and scatter over the sunflower seeds.
DINNER? IT’S DONE!
Dish up a heaping helping of the sun-dried tomato pesto Quinoa. Top with the lamb chop and enjoy, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R235.64
for 4 servings · R58.91 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Pickled Onions needs 80 gMild Pickled Onions 780 g 780 g at R69.99 · 10% of packR7.18
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Sunflower Seeds needs 40 gSunflower Seeds 250 g 250 g at R44.99 · 16% of packR7.20
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Danish-style Feta needs 120 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 15% of packR15.00
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Quinoa needs 400 mlBBQ Flavoured Quinoa Chips 40 g R19.99 · whole pack (size can't be divided)R19.99
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Free-range Lamb Leg Chops needs 700 gBulk Free Range Lamb Leg Chops Avg 1.5 kg 1.5 kg at R359.99 · 47% of packR168.00
Not in the Woolies basket — source these elsewhere:
- Pesto Princess Sun-dried Tomato Pesto
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Pesto Quinoa & Lamb Chop?
The preparation time for Pesto Quinoa & Lamb Chop with Danish-style feta & sunflower seeds is between 20 and 25 minutes.
What is the total time required to make Pesto Quinoa & Lamb Chop with Danish-style feta & sunflower seeds?
The total time required to make Pesto Quinoa & Lamb Chop with Danish-style feta & sunflower seeds is between 20 and 25 minutes.
How many servings does Pesto Quinoa & Lamb Chop provide?
4 servings
What are the main ingredients in Pesto Quinoa & Lamb Chop?
Cucumber, Danish-style Feta, Free-range Lamb Leg Chops, Pesto Princess Sun-dried Tomato Pesto, Pickled Onions, Quinoa, Sunflower Seeds
What is the nutritional information of Pesto Quinoa & Lamb Chop?
Calories: 1153, Carbs: 72 grams, Fat: grams, Protein: 48.8 grams, Sugar: 6.7 grams, Salt: 868 grams
How do I prepare Pesto Quinoa & Lamb Chop?
DINNER? IT’S DONE!: Dish up a heaping helping of the sun-dried tomato pesto quinoa. Top with the lamb chop and enjoy, Chef! ADD SOME COLOUR: In a bowl, toss together the quinoa, the cucumber, the pickled onions, the pesto, a drizzle of olive oil, and seasoning. Crumble over the feta and scatter over the sunflower seeds. LIPSMACKING LAMB: While the quinoa is simmering, place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan, season, and rest for 5 minutes. POPPIN’ QUINOA: Place the quinoa in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
What should be prepared from my kitchen to make Pesto Quinoa & Lamb Chop?
Cucumber, Danish-style Feta, Free-range Lamb Leg Chops, Pesto Princess Sun-dried Tomato Pesto, Pickled Onions, Quinoa, Sunflower Seeds
How many calories does Pesto Quinoa & Lamb Chop have?
1153 calories
How much fat content does Pesto Quinoa & Lamb Chop have?
grams