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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Red Pepper Pesto Quinoa & Lamb Chop?
The preparation time for Red Pepper Pesto Quinoa & Lamb Chop with Danish-style feta & fresh basil is between 20 and 25 minutes.
What is the total time required to make Red Pepper Pesto Quinoa & Lamb Chop with Danish-style feta & fresh basil?
The total time required to make Red Pepper Pesto Quinoa & Lamb Chop with Danish-style feta & fresh basil is between 20 and 25 minutes.
How many servings does Red Pepper Pesto Quinoa & Lamb Chop provide?
4 servings
What are the main ingredients in Red Pepper Pesto Quinoa & Lamb Chop?
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
What is the nutritional information of Red Pepper Pesto Quinoa & Lamb Chop?
Calories: 1128, Carbs: 78 grams, Fat: grams, Protein: 49.4 grams, Sugar: 9.7 grams, Salt: 708 grams
How do I prepare Red Pepper Pesto Quinoa & Lamb Chop?
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! 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). 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.
What should be prepared from my kitchen to make Red Pepper Pesto Quinoa & Lamb Chop?
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
How many calories does Red Pepper Pesto Quinoa & Lamb Chop have?
1128 calories
How much fat content does Red Pepper Pesto Quinoa & Lamb Chop have?
grams
Woolies Products in this dish
