eCook Meal
Moroccan Ostrich & Olives
with quinoa & Danish-style feta
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.
Serving guide
Choose your portion size.
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
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
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
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R231.49
for 4 servings · R57.87 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Cucumber needs 400 gMini Cucumbers 350 g 350 g at R31.99 · 1.14× packR36.56
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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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Danish-style Feta needs 120 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 15% of packR15.00
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Hummus needs 200 mlHummus Dipper 240 g R45.99 · whole pack (size can't be divided)R45.99
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Free-range Ostrich Chunks needs 600 gOstrich Cubes 500 g 500 g at R75.99 · 1.20× packR91.19
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Fresh Oregano needs 10 gTomato and Oregano Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Quinoa needs 300 mlBBQ Flavoured Quinoa Chips 40 g R19.99 · whole pack (size can't be divided)R19.99
Not in the Woolies basket — source these elsewhere:
- Baby Tomatoes
- NOMU Moroccan Rub
- Mixed Olives
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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 15 and 20 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 25 and 30 minutes.
How many servings does Moroccan Ostrich & Olives provide?
4 servings
What are the main ingredients in Moroccan Ostrich & Olives?
Baby Tomato, Cucumber, Feta, Green Leaves, Hummus, Mixed Olives, NOMU Moroccan Rub, Oregano, Ostrich, Pumpkin Seeds, Quinoa
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?
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. 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! 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. 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. 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?
Baby Tomato, Cucumber, Feta, Green Leaves, Hummus, Mixed Olives, NOMU Moroccan Rub, Oregano, Ostrich, Pumpkin Seeds, Quinoa
How many calories does Moroccan Ostrich & Olives have?
714 calories
How much fat content does Moroccan Ostrich & Olives have?
grams