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, pickled 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
- Pesto Princess Red Pepper Pesto
- Pickled Onions
- Quinoa
- Sunflower Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Paper Towel
- Butter
- Seasoning (salt & pepper)
POPPIN’ Quinoa
Place the Quinoa in a pot with 200ml [400ml]|#7DA0D7 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.
ADD SOME COLOUR
Rinse, pick, and roughly chop the basil and parsley. In a bowl, toss together the Quinoa, the Cucumber, the pickled onions, the herbs, the pesto, a drizzle of olive oil, and seasoning. Crumble over the feta and 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 Quinoa in a pot with 200ml [400ml]|#7DA0D7 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.
ADD SOME COLOUR
Rinse, pick, and roughly chop the basil and parsley. In a bowl, toss together the Quinoa, the Cucumber, the pickled onions, the herbs, the pesto, a drizzle of olive oil, and seasoning. Crumble over the feta and 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 Quinoa in a pot with 600ml [800ml]|#7DA0D7 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.
ADD SOME COLOUR
Rinse, pick, and roughly chop the basil and parsley. In a bowl, toss together the Quinoa, the Cucumber, the pickled onions, the herbs, the pesto, a drizzle of olive oil, and seasoning. Crumble over the feta and 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 Quinoa in a pot with 600ml [800ml]|#7DA0D7 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.
ADD SOME COLOUR
Rinse, pick, and roughly chop the basil and parsley. In a bowl, toss together the Quinoa, the Cucumber, the pickled onions, the herbs, the pesto, a drizzle of olive oil, and seasoning. Crumble over the feta and 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, Pesto Princess Red Pepper Pesto, Pickled Onions, Quinoa, Sunflower Seeds
What is the nutritional information of Red Pepper Pesto Quinoa & Lamb Chop?
Calories: 1103, Carbs: 74 grams, Fat: grams, Protein: 49.1 grams, Sugar: 8 grams, Salt: 909 grams
How do I prepare Red Pepper Pesto Quinoa & Lamb Chop?
POPPIN’ QUINOA: Place the quinoa in a pot with 200ml [400ml]|#7DA0D7 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. ADD SOME COLOUR: Rinse, pick, and roughly chop the basil and parsley. In a bowl, toss together the quinoa, the cucumber, the pickled onions, the herbs, the pesto, a drizzle of olive oil, and seasoning. Crumble over the feta and 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.
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, Pesto Princess Red Pepper Pesto, Pickled Onions, Quinoa, Sunflower Seeds
How many calories does Red Pepper Pesto Quinoa & Lamb Chop have?
1103 calories
How much fat content does Red Pepper Pesto Quinoa & Lamb Chop have?
grams
Woolies Products in this dish
