Add some colour, flavour & texture to the complex carb on your plate by adding oven-roasted carrot, silky onion, crunchy bell pepper, tangy sun-dried tomato & dressing with balsamic vinegar. Served with oregano-coated slices of juicy ostrich fillet and garnished with peppery basil. Low on kilojoules, high on the taste-o-metre, Chef!
Grilled Ostrich Quinoa Salad
Grilled Ostrich Quinoa Salad
with roasted carrot & sun-dried tomatoes
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Balsamic Vinegar
- Bell Pepper
- Bell Peppers
- Carrot
- Dried Oregano
- Free-range Ostrich Fillet
- Fresh Basil
- Fresh Thyme
- Onion
- Onions
- Ostrich
- Quinoa
- Sun-Dried Tomatoes
From your kitchen:
- Seasoning (Salt & Pepper)
- Water
- Paper Towel
- Cooking Spray
ROAST VEG
Preheat the oven to 200°C. Spread the Carrot and onion on a roasting tray. Lightly spray with cooking spray, coat with thyme (to taste), and season. 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 225ml [450ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 20-25 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
Ostrich
Place a pan over medium-high heat. Pat the Ostrich dry with paper towel, coat with oregano, and lightly spray with cooking spray. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
JUST BEFORE SERVING
Combine the Quinoa with the roast, pepper, sun-dried tomatoes, and balsamic vinegar (to taste), and toss to combine.
DINNER IS READY
Dish up the loaded Quinoa, top with the Ostrich slices, and garnish with the basil. Well done, Chef!
ROAST VEG
Preheat the oven to 200°C. Spread the Carrot and onion on a roasting tray. Lightly spray with cooking spray, coat with thyme (to taste), and season. 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 225ml [450ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 20-25 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
Ostrich
Place a pan over medium-high heat. Pat the Ostrich dry with paper towel, coat with oregano, and lightly spray with cooking spray. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
JUST BEFORE SERVING
Combine the Quinoa with the roast, pepper, sun-dried tomatoes, and balsamic vinegar (to taste), and toss to combine.
DINNER IS READY
Dish up the loaded Quinoa, top with the Ostrich slices, and garnish with the basil. Well done, Chef!
ROAST VEG
Preheat the oven to 200°C. Spread the Carrot and onion on a roasting tray. Lightly spray with cooking spray, coat with thyme (to taste), and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
Quinoa
Place the Quinoa in a pot with 675ml [900ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 25-30 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
Ostrich
Place a pan over medium-high heat. Pat the Ostrich dry with paper towel, coat with oregano, and lightly spray with cooking spray. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
JUST BEFORE SERVING
Combine the Quinoa with the roast, peppers, sun-dried tomatoes, and balsamic vinegar (to taste), and toss to combine.
DINNER IS READY
Dish up the loaded Quinoa, top with the Ostrich slices, and garnish with the basil. Well done, Chef!
ROAST VEG
Preheat the oven to 200°C. Spread the Carrot and onion on a roasting tray. Lightly spray with cooking spray, coat with thyme (to taste), and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
Quinoa
Place the Quinoa in a pot with 675ml [900ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 25-30 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
Ostrich
Place a pan over medium-high heat. Pat the Ostrich dry with paper towel, coat with oregano, and lightly spray with cooking spray. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
JUST BEFORE SERVING
Combine the Quinoa with the roast, peppers, sun-dried tomatoes, and balsamic vinegar (to taste), and toss to combine.
DINNER IS READY
Dish up the loaded Quinoa, top with the Ostrich slices, and garnish with the basil. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Grilled Ostrich Quinoa Salad?
The preparation time for Grilled Ostrich Quinoa Salad with roasted carrot & sun-dried tomatoes is between 25 and 45 minutes.
What is the total time required to make Grilled Ostrich Quinoa Salad with roasted carrot & sun-dried tomatoes?
The total time required to make Grilled Ostrich Quinoa Salad with roasted carrot & sun-dried tomatoes is between 40 and 60 minutes.
How many servings does Grilled Ostrich Quinoa Salad provide?
4 servings
What are the main ingredients in Grilled Ostrich Quinoa Salad?
Balsamic Vinegar, Bell Pepper, Bell Peppers, Carrot, Dried Oregano, Free-range Ostrich Fillet, Fresh Basil, Fresh Thyme, Onion, Onions, Ostrich, Quinoa, Sun-Dried Tomatoes
What is the nutritional information of Grilled Ostrich Quinoa Salad?
Calories: 484, Carbs: 64 grams, Fat: grams, Protein: 42.3 grams, Sugar: 21.2 grams, Salt: 177 grams
How do I prepare Grilled Ostrich Quinoa Salad?
DINNER IS READY: Dish up the loaded quinoa, top with the ostrich slices, and garnish with the basil. Well done, Chef! JUST BEFORE SERVING: Combine the quinoa with the roast, pepper, sun-dried tomatoes, and balsamic vinegar (to taste), and toss to combine. OSTRICH: Place a pan over medium-high heat. Pat the ostrich dry with paper towel, coat with oregano, and lightly spray with cooking spray. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning. QUINOA: Place the quinoa in a pot with 225ml [450ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 20-25 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes. ROAST VEG: Preheat the oven to 200°C. Spread the carrot and onion on a roasting tray. Lightly spray with cooking spray, coat with thyme (to taste), and season. 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).
What should be prepared from my kitchen to make Grilled Ostrich Quinoa Salad?
Balsamic Vinegar, Bell Pepper, Bell Peppers, Carrot, Dried Oregano, Free-range Ostrich Fillet, Fresh Basil, Fresh Thyme, Onion, Onions, Ostrich, Quinoa, Sun-Dried Tomatoes
How many calories does Grilled Ostrich Quinoa Salad have?
484 calories
How much fat content does Grilled Ostrich Quinoa Salad have?
grams
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