Mmmm, it’s Moroccan night, Chef! Quinoa tossed with fresh green leaves form the base for butter-basted, NOMU Moroccan Rub-spiced ostrich pieces, joined by refreshing rounds of cucumber, creamy hummus, crunchy pumpkin seeds and a tangy baby tomato & mixed olive medley. Garnished with fresh oregano.
Moroccan Ostrich & Olives
Moroccan Ostrich & Olives
with quinoa & Danish-style feta
Hands on Time: 20 - 25 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Baby Tomatoes
- Cucumber
- Danish-style Feta
- Free-range Ostrich Chunks
- Fresh Oregano
- Green Leaves
- Hummus
- Mixed Olives
- NOMU Moroccan Rub
- Ostrich
- Pumpkin Seeds
- Quinoa
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
Quinoa
Place the rinsed Quinoa in a pot with 150ml 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. Toss through the rinsed green leaves and set aside.
PREP STEP
While the Quinoa is simmering, drain and halve the mixed olives. Place into a bowl and toss with the drained feta, the halved tomatoes, ½ the chopped oregano, a drizzle of oil, and seasoning. Set aside.
Ostrich
Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes (shifting occasionally). In the final minute, baste with the NOMU rub and a knob of butter (optional). Remove from the pan and season.
EAT
Plate up the Quinoa. Top with the seared Ostrich chunks, the Cucumber half-moons, the herby tomato & olive mix, and the hummus. Garnish with the pumpkin seeds and the remaining oregano. Enjoy, Chef!
Quinoa
Place the rinsed Quinoa in a pot with 300ml 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. Toss through the rinsed green leaves and set aside.
PREP STEP
While the Quinoa is simmering, drain and halve the mixed olives. Place into a bowl and toss with the drained feta, the halved tomatoes, ½ the chopped oregano, a drizzle of oil, and seasoning. Set aside.
Ostrich
Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes (shifting occasionally). In the final minute, baste with the NOMU rub and a knob of butter (optional). Remove from the pan and season.
EAT
Plate up the Quinoa. Top with the seared Ostrich chunks, the Cucumber half-moons, the herby tomato & olive mix, and the hummus. Garnish with the pumpkin seeds and the remaining oregano. Enjoy, Chef!
Quinoa
Place the rinsed Quinoa in a pot with 450ml 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. Toss through the rinsed green leaves and set aside.
PREP STEP
While the Quinoa is simmering, drain and halve the mixed olives. Place into a bowl and toss with the drained feta, the halved tomatoes, ½ the chopped oregano, a drizzle of oil, and seasoning. Set aside.
Ostrich
Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 3-4 minutes (shifting occasionally). In the final minute, baste with the NOMU rub and a knob of butter (optional). Remove from the pan and season.
EAT
Plate up the Quinoa. Top with the seared Ostrich chunks, the Cucumber half-moons, the herby tomato & olive mix, and the hummus. Garnish with the pumpkin seeds and the remaining oregano. Enjoy, Chef!
Quinoa
Place the rinsed Quinoa in a pot with 600ml 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. Toss through the rinsed green leaves and set aside.
PREP STEP
While the Quinoa is simmering, drain and halve the mixed olives. Place into a bowl and toss with the drained feta, the halved tomatoes, ½ the chopped oregano, a drizzle of oil, and seasoning. Set aside.
Ostrich
Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 3-4 minutes (shifting occasionally). In the final minute, baste with the NOMU rub and a knob of butter (optional). Remove from the pan and season.
EAT
Plate up the Quinoa. Top with the seared Ostrich chunks, the Cucumber half-moons, the herby tomato & olive mix, and the hummus. Garnish with the pumpkin seeds and the remaining oregano. Enjoy, Chef!
Frequently Asked Questions
What is the preparation time for Moroccan Ostrich & Olives?
The preparation time for Moroccan Ostrich & Olives with quinoa & Danish-style feta is between 20 and 25 minutes.
What is the total time required to make Moroccan Ostrich & Olives with quinoa & Danish-style feta?
The total time required to make Moroccan Ostrich & Olives with quinoa & Danish-style feta is between 20 and 25 minutes.
How many servings does Moroccan Ostrich & Olives provide?
4 servings
What are the main ingredients in Moroccan Ostrich & Olives?
Baby Tomatoes, Cucumber, Danish-style Feta, Free-range Ostrich Chunks, Fresh Oregano, Green Leaves, Hummus, Mixed Olives, NOMU Moroccan Rub, Ostrich, Pumpkin Seeds, Quinoa
What is the nutritional information of Moroccan Ostrich & Olives?
Calories: 815, Carbs: 66 grams, Fat: grams, Protein: 52.6 grams, Sugar: 6.3 grams, Salt: 1236 grams
How do I prepare Moroccan Ostrich & Olives?
EAT: Plate up the quinoa. Top with the seared ostrich chunks, the cucumber half-moons, the herby tomato & olive mix, and the hummus. Garnish with the pumpkin seeds and the remaining oregano. Enjoy, Chef! OSTRICH: Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes (shifting occasionally). In the final minute, baste with the NOMU rub and a knob of butter (optional). Remove from the pan and season. PREP STEP: While the quinoa is simmering, drain and halve the mixed olives. Place into a bowl and toss with the drained feta, the halved tomatoes, ½ the chopped oregano, a drizzle of oil, and seasoning. Set aside. QUINOA: Place the rinsed quinoa in a pot with 300ml 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. Toss through the rinsed green leaves and set aside.
What should be prepared from my kitchen to make Moroccan Ostrich & Olives?
Baby Tomatoes, Cucumber, Danish-style Feta, Free-range Ostrich Chunks, Fresh Oregano, Green Leaves, Hummus, Mixed Olives, NOMU Moroccan Rub, Ostrich, Pumpkin Seeds, Quinoa
How many calories does Moroccan Ostrich & Olives have?
815 calories
How much fat content does Moroccan Ostrich & Olives have?
grams
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