Red Pepper Pesto Quinoa & Lamb Chop

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

with Danish-style feta & fresh basil

4.7

Hands on Time: 20 - 25 minutes

Overall Time: 20 - 25 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Paper Towel
  • Butter
Photo of Red Pepper Pesto Quinoa & Lamb Chop
  1. 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.

  2. 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).

  3. 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.

  4. DINNER? IT’S DONE!

    Dish up a heaping helping of the red pepper pesto Quinoa. Top with the lamb chop and enjoy, Chef!

  1. 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.

  2. 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).

  3. 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.

  4. DINNER? IT’S DONE!

    Dish up a heaping helping of the red pepper pesto Quinoa. Top with the lamb chop and enjoy, Chef!

  1. 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.

  2. 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).

  3. 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.

  4. DINNER? IT’S DONE!

    Dish up a heaping helping of the red pepper pesto Quinoa. Top with the lamb chop and enjoy, Chef!

  1. 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.

  2. 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).

  3. 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.

  4. 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

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Freeze-dried Mixed Herbs 5,5 G

Photo of Fresh Basil 30 g

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Photo of Fresh Basil 80 g

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Fresh Parsley 80 G

Photo of Mixed Herbs 15 g

Mixed Herbs 15 G

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Sunflower Seeds 250 G

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Mini Cucumbers 350 G

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