What are the main ingredients in Moroccan Ostrich & Olives?

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

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?

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

Moroccan Ostrich & Olives

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

with quinoa & Danish-style feta

Hands on Time: 20 - 25 minutes

Overall Time: 20 - 25 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
Paper Towel
Butter (optional)

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, 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 - 75ml
Green Leaves - 20g
Mixed Olives - 20g
Danish-style Feta - 30g
Baby Tomatoes - 80g
Fresh Oregano - 3g
Free-range Ostrich Chunks - 150g
NOMU Moroccan Rub - 5ml
Cucumber - 100g
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, 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 - 150ml
Green Leaves - 40g
Mixed Olives - 40g
Danish-style Feta - 60g
Baby Tomatoes - 160g
Fresh Oregano - 5g
Free-range Ostrich Chunks - 300g
NOMU Moroccan Rub - 10ml
Cucumber - 200g
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, 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 - 225ml
Green Leaves - 60g
Mixed Olives - 60g
Danish-style Feta - 90g
Baby Tomatoes - 240g
Fresh Oregano - 8g
Free-range Ostrich Chunks - 450g
NOMU Moroccan Rub - 15ml
Cucumber - 300g
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, 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!