What are the main ingredients in Ostrich Protein Bowl?

Oil (cooking, olive or coconut), Salt & Pepper, Water

What is the nutritional information of Ostrich Protein Bowl?

Calories: 868, Carbs: 96 grams, Fat: grams, Protein: 49.6 grams, Sugar: 15.2 grams, Salt: 1974 grams

How do I prepare Ostrich Protein Bowl?

FRY THE MINCE: Place a pan (large enough for the mince and beans) over a medium heat with some oil. When hot, fry the onion for 1-2 minutes, stirring occasionally, until translucent. Add the Mexican Rub (to taste) and fry for a further 30-60 seconds until fragrant. Turn up the heat and add the mince, working quickly to break it up. Cook for 6-8 minutes, stirring occasionally until cooked. In the final 2-3 minutes, add the diluted stock, black beans and corn, mixing well to combine. Season to taste. FLUFFY QUINOA: Rinse the quinoa, and place it in a pot. Submerge it with 400ml of water, and ½ the vegetable stock. Bring to a simmer for 13-18 minutes until the quinoa is cooked and the tails have popped out. Add more water if required, and drain on completion if necessary. Return to the pot, cover with a lid and let it stand for 5 minutes. Season to taste. SOME PREP: Boil the kettle. In a bowl, combine the baby tomatoes, ½ the spring onion and red wine vinegar, and season to taste. Dilute the remaining vegetable stock with 40ml of boiling water. Loosen the pesto-yoghurt with water in 5ml increments until drizzling consistency. PLATE UP: Plate up some fluffy quinoa. Top with the protein-packed ostrich mince, the simple salsa, the remaining spring onion slices and drizzle over the pesto-yoghurt. Well done, Chef!

What should be prepared from my kitchen to make Ostrich Protein Bowl?

Oil (cooking, olive or coconut), Salt & Pepper, Water

Ostrich Protein Bowl

Name: Ostrich Protein Bowl
Prep time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water

Quick to make and packed with all the good stuff! Ostrich mince and black beans on a bed of quinoa, with salsa and coriander pesto-yoghurt.

Ostrich Protein Bowl

with a Pesto Princess pesto yoghurt drizzle

Hands on Time: 15 - 30 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

Ingredients:

Baby Tomatoes
Black Beans
Corn
Free-range Ostrich Mince
NOMU Mexican Spice Blend
Onion
Onions
Ostrich
Pesto Yoghurt
Red Wine Vinegar
Spring Onion
Spring Onions
Vegetable Stock
White Quinoa

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water

Serves 1

FLUFFY QUINOA
Rinse the quinoa, and place it in a pot. Submerge it with 200ml of water, and ½ of the vegetable stock. Bring to a simmer for 13-18 minutes until the quinoa is cooked and the tails have popped out. Add more water if required, and drain on completion if necessary. Return to the pot, cover with a lid and let it stand for 5 minutes. Season to taste.
SOME PREP
Boil the kettle. In a bowl, combine the baby tomatoes, ½ the spring onion and red wine vinegar, and season to taste. Dilute the remaining vegetable stock with 30ml of boiling water. Loosen the pesto-yoghurt with water in 5ml increments until drizzling consistency.
FRY THE MINCE
Place a pan (large enough for the mince and beans) over a medium heat with some oil. When hot, fry the onion for 1-2 minutes, stirring occasionally, until translucent. Add the Mexican Rub (to taste) and fry for a further 30-60 seconds until fragrant. Turn up the heat and add the mince, working quickly to break it up. Cook for 5-6 minutes, stirring occasionally until cooked. In the final 2-3 minutes, add the diluted stock, black beans and corn, mixing well to combine. Season to taste.
PLATE UP
Plate up some fluffy quinoa. Top with the protein-packed ostrich mince, the simple salsa, the remaining spring onion slices and drizzle over the pesto-yoghurt. Well done, Chef!

White Quinoa - 100ml
Vegetable Stock - 10ml
Baby Tomatoes - 80g
Spring Onion - 1
Red Wine Vinegar - 10ml
Pesto Yoghurt - 65ml
Onion - 1
NOMU Mexican Spice Blend - 10ml
Free-range Ostrich Mince - 150g
Black Beans - 60g
Corn - 40g

Download the Recipe

Serves 2

FLUFFY QUINOA
Rinse the quinoa, and place it in a pot. Submerge it with 400ml of water, and ½ the vegetable stock. Bring to a simmer for 13-18 minutes until the quinoa is cooked and the tails have popped out. Add more water if required, and drain on completion if necessary. Return to the pot, cover with a lid and let it stand for 5 minutes. Season to taste.
SOME PREP
Boil the kettle. In a bowl, combine the baby tomatoes, ½ the spring onion and red wine vinegar, and season to taste. Dilute the remaining vegetable stock with 40ml of boiling water. Loosen the pesto-yoghurt with water in 5ml increments until drizzling consistency.
FRY THE MINCE
Place a pan (large enough for the mince and beans) over a medium heat with some oil. When hot, fry the onion for 1-2 minutes, stirring occasionally, until translucent. Add the Mexican Rub (to taste) and fry for a further 30-60 seconds until fragrant. Turn up the heat and add the mince, working quickly to break it up. Cook for 6-8 minutes, stirring occasionally until cooked. In the final 2-3 minutes, add the diluted stock, black beans and corn, mixing well to combine. Season to taste.
PLATE UP
Plate up some fluffy quinoa. Top with the protein-packed ostrich mince, the simple salsa, the remaining spring onion slices and drizzle over the pesto-yoghurt. Well done, Chef!

White Quinoa - 200ml
Vegetable Stock - 20ml
Baby Tomatoes - 160g
Spring Onions - 2
Red Wine Vinegar - 20ml
Pesto Yoghurt - 130ml
Onion - 1
NOMU Mexican Spice Blend - 20ml
Free-range Ostrich Mince - 300g
Black Beans - 120g
Corn - 80g

Download the Recipe

Serves 3

FLUFFY QUINOA
Rinse the quinoa, and place it in a pot. Submerge it with 600ml of water, and ½ the vegetable stock. Bring to a simmer for 13-18 minutes until the quinoa is cooked and the tails have popped out. Add more water if required, and drain on completion if necessary. Return to the pot, cover with a lid and let it stand for 5 minutes. Season to taste.
SOME PREP
Boil the kettle. In a bowl, combine the baby tomatoes, ½ the spring onion and red wine vinegar, and season to taste. Dilute the remaining vegetable stock with 50ml of boiling water. Loosen the pesto-yoghurt with water in 5ml increments until drizzling consistency.
FRY THE MINCE
Place a pan (large enough for the mince and beans) over a medium heat with some oil. When hot, fry the onion for 2-3 minutes, stirring occasionally, until translucent. Add the Mexican Rub (to taste) and fry for a further 30-60 seconds until fragrant. Turn up the heat and add the mince, working quickly to break it up. Cook for 7-10 minutes, stirring occasionally until cooked. In the final 2-3 minutes, add the diluted stock, black beans and corn, mixing well to combine. Season to taste.
PLATE UP
Plate up some fluffy quinoa. Top with the protein-packed ostrich mince, the simple salsa, the remaining spring onion slices and drizzle over the pesto-yoghurt. Well done, Chef!

White Quinoa - 300ml
Vegetable Stock - 30ml
Baby Tomatoes - 240g
Spring Onions - 3
Red Wine Vinegar - 30ml
Pesto Yoghurt - 195ml
Onions - 2
NOMU Mexican Spice Blend - 30ml
Free-range Ostrich Mince - 450g
Black Beans - 180g
Corn - 120g

Download the Recipe

Serves 4

FLUFFY QUINOA
Rinse the quinoa, and place it in a pot. Submerge it with 800ml of water, and ½ the vegetable stock. Bring to a simmer for 13-18 minutes until the quinoa is cooked and the tails have popped out. Add more water if required, and drain on completion if necessary. Return to the pot, cover with a lid and let it stand for 5 minutes. Season to taste.
SOME PREP
Boil the kettle. In a bowl, combine the baby tomatoes, ½ the spring onion and red wine vinegar, and season to taste. Dilute the remaining vegetable stock with 50ml of boiling water. Loosen the pesto-yoghurt with water in 5ml increments until drizzling consistency.
FRY THE MINCE
Place a pan (large enough for the mince and beans) over a medium heat with some oil. When hot, fry the onion for 2-3 minutes, stirring occasionally, until translucent. Add the Mexican Rub (to taste) and fry for a further 30-60 seconds until fragrant. Turn up the heat and add the mince, working quickly to break it up. Cook for 7-10 minutes, stirring occasionally until cooked. In the final 2-3 minutes, add the diluted stock, black beans and corn, mixing well to combine. Season to taste.
PLATE UP
Plate up some fluffy quinoa. Top with the protein-packed ostrich mince, the simple salsa, the remaining spring onion slices and drizzle over the pesto-yoghurt. Well done, Chef!