What are the main ingredients in Moroccan Ostrich & Olives?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional), Paper Towel

What is the nutritional information of Moroccan Ostrich & Olives?

Calories: 714, Carbs: 62 grams, Fat: grams, Protein: 53 grams, Sugar: 7.8 grams, Salt: 1191 grams

How do I prepare Moroccan Ostrich & Olives?

OLIVES & TOMS: In a small bowl, combine the halved olives, the drained feta, a drizzle of olive oil, and seasoning. Set aside. In a separate bowl, combine the halved baby tomatoes, ½ the chopped oregano (to taste), a drizzle of olive oil, and seasoning. Set aside. PREP STEP: While the quinoa is simmering, rinse and cut the cucumber into half-moons. Rinse and halve the baby tomatoes. Drain and halve the mixed olives. Drain the feta. Rinse, pick, and roughly chop the oregano. 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. EAT: Plate up the quinoa. Top with the seared ostrich chunks, the cucumber half-moons, the herby baby tomatoes, the olive & feta mix, and the hummus. Garnish with the pumpkin seeds and the remaining oregano. Enjoy! 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.

What should be prepared from my kitchen to make Moroccan Ostrich & Olives?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional), Paper Towel

Moroccan Ostrich & Olives

Name: Moroccan Ostrich & Olives
Prep time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Butter (optional); Paper Towel

This bowl of goodness will bowl over anyone you make this dish for – including you, Chef! You will enjoy every fulfilling forkful of this meal with its combination of creamy feta, a briny olive medley, browned ostrich, tangy baby tomatoes & fluffy quinoa.

Moroccan Ostrich & Olives

with quinoa & Danish-style feta

Hands on Time: 15 - 20 minutes

Overall Time: 25 - 30 minutes

Download the Recipe for 2

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
Butter (optional)
Paper Towel

Serves 1

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, rinse and cut the cucumber into half-moons. Rinse and halve the baby tomatoes. Drain and halve the mixed olives. Drain the feta. Rinse, pick, and roughly chop the oregano.
OLIVES & TOMS
In a small bowl, combine the halved olives, the drained feta, a drizzle of olive oil, and seasoning. Set aside. In a separate bowl, combine the halved baby tomatoes, ½ the chopped oregano (to taste), a drizzle of olive 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 baby tomatoes, the olive & feta mix, and the hummus. Garnish with the pumpkin seeds and the remaining oregano. Enjoy!

Quinoa - 75ml
Green Leaves - 20g
Cucumber - 100g
Baby Tomatoes - 80g
Mixed Olives - 20g
Danish-style Feta - 30g
Fresh Oregano - 3g
Free-range Ostrich Chunks - 150g
NOMU Moroccan Rub - 5ml
Hummus - 50ml
Pumpkin Seeds - 10g

Download the Recipe

Serves 2

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, rinse and cut the cucumber into half-moons. Rinse and halve the baby tomatoes. Drain and halve the mixed olives. Drain the feta. Rinse, pick, and roughly chop the oregano.
OLIVES & TOMS
In a small bowl, combine the halved olives, the drained feta, a drizzle of olive oil, and seasoning. Set aside. In a separate bowl, combine the halved baby tomatoes, ½ the chopped oregano (to taste), a drizzle of olive 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 baby tomatoes, the olive & feta mix, and the hummus. Garnish with the pumpkin seeds and the remaining oregano. Enjoy!

Quinoa - 150ml
Green Leaves - 40g
Cucumber - 200g
Baby Tomatoes - 160g
Mixed Olives - 40g
Danish-style Feta - 60g
Fresh Oregano - 5g
Free-range Ostrich Chunks - 300g
NOMU Moroccan Rub - 10ml
Hummus - 100ml
Pumpkin Seeds - 20g

Download the Recipe

Serves 3

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, rinse and cut the cucumber into half-moons. Rinse and halve the baby tomatoes. Drain and halve the mixed olives. Drain the feta. Rinse, pick, and roughly chop the oregano.
OLIVES & TOMS
In a small bowl, combine the halved olives, the drained feta, a drizzle of olive oil, and seasoning. Set aside. In a separate bowl, combine the halved baby tomatoes, ½ the chopped oregano (to taste), a drizzle of olive 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 baby tomatoes, the olive & feta mix, and the hummus. Garnish with the pumpkin seeds and the remaining oregano. Enjoy!

Quinoa - 225ml
Green Leaves - 60g
Cucumber - 300g
Baby Tomatoes - 240g
Mixed Olives - 60g
Danish-style Feta - 90g
Fresh Oregano - 8g
Free-range Ostrich Chunks - 450g
NOMU Moroccan Rub - 15ml
Hummus - 150ml
Pumpkin Seeds - 30g

Download the Recipe

Serves 4

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, rinse and cut the cucumber into half-moons. Rinse and halve the baby tomatoes. Drain and halve the mixed olives. Drain the feta. Rinse, pick, and roughly chop the oregano.
OLIVES & TOMS
In a small bowl, combine the halved olives, the drained feta, a drizzle of olive oil, and seasoning. Set aside. In a separate bowl, combine the halved baby tomatoes, ½ the chopped oregano (to taste), a drizzle of olive 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 baby tomatoes, the olive & feta mix, and the hummus. Garnish with the pumpkin seeds and the remaining oregano. Enjoy!