A quick quinoa dish that’s the quintessential of what UCOOK’s Quick & Easy recipes are all about, Chef! Quinoa is loaded with fresh herbs, cooling cucumber, silky onion, creamy feta & Pesto Princess Red Pepper Pesto. Topped with a juicy lamb chop and finished with sunflower seeds.
Red Pepper Pesto Quinoa & Lamb Chop
Red Pepper Pesto Quinoa & Lamb Chop
with Danish-style feta & fresh basil
Hands on Time: 20 - 25 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Cucumber
- Danish-style Feta
- Free-range Lamb Leg Chop
- Free-range Lamb Leg Chops
- Fresh Basil
- Fresh Parsley
- Judy's Pickled Onions
- Mixed Herbs
- Pesto Princess Red Pepper Pesto
- Quinoa
- Sunflower Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
POPPIN’ QUINOA
Place the rinsed quinoa in a pot with 200ml 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.
LIPSMACKING LAMB
While the quinoa is simmering, place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan, season, and rest for 5 minutes. Return the pan to medium heat with a drizzle of oil. When hot, fry the onion until golden, 4-5 minutes (shifting occasionally).
ADD SOME COLOUR
Rinse, pick, and roughly chop the mixed herbs. In a bowl, toss together the cooked quinoa, the diced cucumber, the fried onions, the chopped herbs, the pesto, a drizzle of olive oil, and seasoning. Crumble over the drained feta. Scatter over the sunflower seeds.
DINNER? IT’S DONE!
Dish up a heaping helping of the red pepper pesto quinoa. Top with the lamb chop and enjoy, Chef!
Quinoa - 100ml
Free-range Lamb Leg Chop - 175g
Judy's Pickled Onions - 1
Fresh Basil - 3g
Fresh Parsley - 3g
Cucumber - 50g
Pesto Princess Red Pepper Pesto - 30ml
Danish-style Feta - 20g
Sunflower Seeds - 10g
POPPIN’ QUINOA
Place the rinsed quinoa in a pot with 400ml 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.
LIPSMACKING LAMB
While the quinoa is simmering, place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan, season, and rest for 5 minutes. Return the pan to medium heat with a drizzle of oil. When hot, fry the onion until golden, 4-5 minutes (shifting occasionally).
ADD SOME COLOUR
Rinse, pick, and roughly chop the mixed herbs. In a bowl, toss together the cooked quinoa, the diced cucumber, the fried onions, the chopped herbs, the pesto, a drizzle of olive oil, and seasoning. Crumble over the drained feta. Scatter over the sunflower seeds.
DINNER? IT’S DONE!
Dish up a heaping helping of the red pepper pesto quinoa. Top with the lamb chop and enjoy, Chef!
Quinoa - 200ml
Free-range Lamb Leg Chops - 350g
Judy's Pickled Onions - 1
Fresh Parsley - 5g
Fresh Basil - 5g
Cucumber - 100g
Pesto Princess Red Pepper Pesto - 60ml
Danish-style Feta - 40g
Sunflower Seeds - 20g
POPPIN’ 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.
LIPSMACKING LAMB
While the quinoa is simmering, place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan, season, and rest for 5 minutes. Return the pan to medium heat with a drizzle of oil. When hot, fry the onion until golden, 6-7 minutes (shifting occasionally).
ADD SOME COLOUR
Rinse, pick, and roughly chop the mixed herbs. In a bowl, toss together the cooked quinoa, the diced cucumber, the fried onions, the chopped herbs, the pesto, a drizzle of olive oil, and seasoning. Crumble over the drained feta. Scatter over the sunflower seeds.
DINNER? IT’S DONE!
Dish up a heaping helping of the red pepper pesto quinoa. Top with the lamb chop and enjoy, Chef!
Quinoa - 300ml
Free-range Lamb Leg Chops - 525g
Judy's Pickled Onions - 1
Fresh Parsley - 8g
Fresh Basil - 8g
Cucumber - 150g
Pesto Princess Red Pepper Pesto - 90ml
Danish-style Feta - 60g
Sunflower Seeds - 30g
POPPIN’ QUINOA
Place the rinsed quinoa in a pot with 800ml 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.
LIPSMACKING LAMB
While the quinoa is simmering, place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan, season, and rest for 5 minutes. Return the pan to medium heat with a drizzle of oil. When hot, fry the onion until golden, 6-7 minutes (shifting occasionally).
ADD SOME COLOUR
Rinse, pick, and roughly chop the mixed herbs. In a bowl, toss together the cooked quinoa, the diced cucumber, the fried onions, the chopped herbs, the pesto, a drizzle of olive oil, and seasoning. Crumble over the drained feta. Scatter over the sunflower seeds.
DINNER? IT’S DONE!
Dish up a heaping helping of the red pepper pesto quinoa. Top with the lamb chop and enjoy, Chef!
Quinoa - 400ml
Free-range Lamb Leg Chops - 700g
Judy's Pickled Onions - 1
Fresh Parsley - 10g
Fresh Basil - 10g
Mixed Herbs - 20g
Cucumber - 200g
Pesto Princess Red Pepper Pesto - 120ml
Danish-style Feta - 80g
Sunflower Seeds - 40g
Woolies Products in this dish
