eCook Meal
Ostrich & Beetroot Bowl
with lemony cottage cheese
Keen on quinoa, Chef? Then you will love this recipe, which complements this nutrient-dense seed (yes, it’s not a grain!) with earthy beetroot, silky onion, sweet pops of corn, browned strips of ostrich & crisp greens. A zestiness is added with lemon juice, a creaminess with a cottage cheese drizzle and herbaceousness with fresh parsley.
Serving guide
Choose your portion size.
ROAST
Preheat the oven to 200°C. Spread the Beetroot and onion on a roasting tray. Coat in ½ the NOMU rub, and season. Lightly spray with cooking spray or a drizzle of oil (optional) and roast in the hot oven until golden, 20-25 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
Quinoa
Place the Quinoa in a pot with 100ml [200ml]|#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.
PUMPKIN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
Corn
Return the pan to medium-high heat. When hot, add the Corn and lightly coat with cooking spray or add a drizzle of oil to the pan (optional). Fry until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
Ostrich
Return the pan to high heat and lightly spray with cooking spray or add a drizzle of oil to the pan (optional). When hot, fry the Ostrich strips until browned, 20-30 seconds (shifting occasionally). Remove from the pan and season.
JUST BEFORE SERVING
In a small bowl, combine the cottage cheese with ½ the lemon juice (to taste) and seasoning. Loosen with water in 5ml increments until a drizzling consistency. In a salad bowl, combine the Quinoa, Beetroot, corn, onion, ostrich, green leaves, the remaining lemon juice (to taste), and season.
DINNER IS READY
Dish up the loaded Ostrich salad and drizzle over the tangy cottage cheese. Garnish with a sprinkle of the parsley and the pumpkin seeds. Dig in, Chef!
ROAST
Preheat the oven to 200°C. Spread the Beetroot and onion on a roasting tray. Coat in ½ the NOMU rub, and season. Lightly spray with cooking spray or a drizzle of oil (optional) and roast in the hot oven until golden, 20-25 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
Quinoa
Place the Quinoa in a pot with 100ml [200ml]|#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.
PUMPKIN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
Corn
Return the pan to medium-high heat. When hot, add the Corn and lightly coat with cooking spray or add a drizzle of oil to the pan (optional). Fry until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
Ostrich
Return the pan to high heat and lightly spray with cooking spray or add a drizzle of oil to the pan (optional). When hot, fry the Ostrich strips until browned, 20-30 seconds (shifting occasionally). Remove from the pan and season.
JUST BEFORE SERVING
In a small bowl, combine the cottage cheese with ½ the lemon juice (to taste) and seasoning. Loosen with water in 5ml increments until a drizzling consistency. In a salad bowl, combine the Quinoa, Beetroot, corn, onion, ostrich, green leaves, the remaining lemon juice (to taste), and season.
DINNER IS READY
Dish up the loaded Ostrich salad and drizzle over the tangy cottage cheese. Garnish with a sprinkle of the parsley and the pumpkin seeds. Dig in, Chef!
ROAST
Preheat the oven to 200°C. Spread the Beetroot and onions on a roasting tray. Coat in ½ the NOMU rub, and season. Lightly spray with cooking spray or a drizzle of oil (optional) and roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
Quinoa
Place the Quinoa in a pot with 300ml [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.
PUMPKIN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
Corn
Return the pan to medium-high heat. When hot, add the Corn and lightly coat with cooking spray or add a drizzle of oil to the pan (optional). Fry until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
Ostrich
Return the pan to high heat and lightly spray with cooking spray or add a drizzle of oil to the pan (optional). When hot, fry the Ostrich strips until browned, 20-30 seconds (shifting occasionally). You may need to do this step in batches. Remove from the pan and season.
JUST BEFORE SERVING
In a small bowl, combine the cottage cheese with ½ the lemon juice (to taste) and seasoning. Loosen with water in 5ml increments until a drizzling consistency. In a salad bowl, combine the Quinoa, Beetroot, corn, onion, ostrich, green leaves, the remaining lemon juice (to taste), and season.
DINNER IS READY
Dish up the loaded Ostrich salad and drizzle over the tangy cottage cheese. Garnish with a sprinkle of the parsley and the pumpkin seeds. Dig in, Chef!
ROAST
Preheat the oven to 200°C. Spread the Beetroot and onions on a roasting tray. Coat in ½ the NOMU rub, and season. Lightly spray with cooking spray or a drizzle of oil (optional) and roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
Quinoa
Place the Quinoa in a pot with 300ml [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.
PUMPKIN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
Corn
Return the pan to medium-high heat. When hot, add the Corn and lightly coat with cooking spray or add a drizzle of oil to the pan (optional). Fry until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
Ostrich
Return the pan to high heat and lightly spray with cooking spray or add a drizzle of oil to the pan (optional). When hot, fry the Ostrich strips until browned, 20-30 seconds (shifting occasionally). You may need to do this step in batches. Remove from the pan and season.
JUST BEFORE SERVING
In a small bowl, combine the cottage cheese with ½ the lemon juice (to taste) and seasoning. Loosen with water in 5ml increments until a drizzling consistency. In a salad bowl, combine the Quinoa, Beetroot, corn, onion, ostrich, green leaves, the remaining lemon juice (to taste), and season.
DINNER IS READY
Dish up the loaded Ostrich salad and drizzle over the tangy cottage cheese. Garnish with a sprinkle of the parsley and the pumpkin seeds. Dig in, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R157.67
for 4 servings · R39.42 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Parsley needs 10 gParsley Refill 8 g 8 g at R23.99 · 1.25× packR29.99
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Salad Leaves needs 160 gWhole Spinach 350 g 350 g at R22.99 · 46% of packR10.51
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Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R31.99 · 8% of packR2.56
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Low Fat Cottage Cheese needs 120 mlOrganic Low Fat Chunky Cottage Cheese with Chives 250 g R53.99 · whole pack (size can't be divided)R53.99
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Corn needs 160 gKoo Creamstyle Sweetcorn 415 g 415 g at R23.99 · 39% of packR9.25
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Pumpkin Seeds needs 40 gPumpkin Seeds 250 g 250 g at R89.99 · 16% of packR14.40
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Quinoa needs 120 mlBBQ Flavoured Quinoa Chips 40 g R19.99 · whole pack (size can't be divided)R19.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Beetroot needs 600 gBulk Large Carrots 3 kg 3 kg at R49.99 · 20% of packR10.00
Not in the Woolies basket — source these elsewhere:
- NOMU Italian Rub
- Free-range Ostrich Strips
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Ostrich & Beetroot Bowl?
The preparation time for Ostrich & Beetroot Bowl with lemony cottage cheese is between 20 and 40 minutes.
What is the total time required to make Ostrich & Beetroot Bowl with lemony cottage cheese?
The total time required to make Ostrich & Beetroot Bowl with lemony cottage cheese is between 35 and 55 minutes.
How many servings does Ostrich & Beetroot Bowl provide?
4 servings
What are the main ingredients in Ostrich & Beetroot Bowl?
Beetroot, Corn, Free-Range Ostrich Strips, Fresh Parsley, Lemon Juice, Low Fat Cottage Cheese, NOMU Italian Rub, Onion, Onions, Ostrich, Pumpkin Seeds, Quinoa, Salad Leaves
What is the nutritional information of Ostrich & Beetroot Bowl?
Calories: 466, Carbs: 29 grams, Fat: grams, Protein: 40.1 grams, Sugar: 9 grams, Salt: 359 grams
How do I prepare Ostrich & Beetroot Bowl?
DINNER IS READY: Dish up the loaded ostrich salad and drizzle over the tangy cottage cheese. Garnish with a sprinkle of the parsley and the pumpkin seeds. Dig in, Chef! JUST BEFORE SERVING: In a small bowl, combine the cottage cheese with ½ the lemon juice (to taste) and seasoning. Loosen with water in 5ml increments until a drizzling consistency. In a salad bowl, combine the quinoa, beetroot, corn, onion, ostrich, green leaves, the remaining lemon juice (to taste), and season. OSTRICH: Return the pan to high heat and lightly spray with cooking spray or add a drizzle of oil to the pan (optional). When hot, fry the ostrich strips until browned, 20-30 seconds (shifting occasionally). Remove from the pan and season. CORN: Return the pan to medium-high heat. When hot, add the corn and lightly coat with cooking spray or add a drizzle of oil to the pan (optional). Fry until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside. PUMPKIN SEEDS: Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. QUINOA: Place the quinoa in a pot with 100ml [200ml]|#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. ROAST: Preheat the oven to 200°C. Spread the beetroot and onion on a roasting tray. Coat in ½ the NOMU rub, and season. Lightly spray with cooking spray or a drizzle of oil (optional) and roast in the hot oven until golden, 20-25 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
What should be prepared from my kitchen to make Ostrich & Beetroot Bowl?
Beetroot, Corn, Free-Range Ostrich Strips, Fresh Parsley, Lemon Juice, Low Fat Cottage Cheese, NOMU Italian Rub, Onion, Onions, Ostrich, Pumpkin Seeds, Quinoa, Salad Leaves
How many calories does Ostrich & Beetroot Bowl have?
466 calories
How much fat content does Ostrich & Beetroot Bowl have?
grams