Keen on some veggie-loaded quinoa, Chef? Featuring the earthy kale, silky onion & lightly charred broccoli florets that elevate the generous portion of steaming quinoa. Topped with succulent slices of venison and drizzled with a zesty, creamy yoghurt.
Venison & Broccoli Quinoa
Venison & Broccoli Quinoa
with lemony yoghurt & kale
Hands on Time: 15 - 35 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Broccoli Florets
- Free-range Venison Rump
- Fresh Thyme
- Kale
- Lemon Juice
- Low Fat Plain Yoghurt
- NOMU Roast Rub
- Onion
- Onions
- Quinoa
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Paper Towel
Quinoa
Place the Quinoa in a pot with 100ml [200ml]|#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.
CHARRED VEGGIES
Place a pan over medium heat with a drizzle of oil. When hot, fry the broccoli and the Onion until charred, 6-8 minutes. Mix in the kale and the NOMU rub. Fry until the kale is wilted, 2-3 minutes. Remove from the heat and season.
VENISON
Return the pan to medium-high heat with a drizzle of oil if necessary. Pat the venison dry with paper towel. When hot, sear the venison until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, add the thyme and fry with the venison. Remove from the pan and set aside to rest for 3-5 minutes before slicing and seasoning.
JUST BEFORE SERVING
Combine the yoghurt with the lemon juice (to taste). In a separate bowl, combine the charred veggies with the Quinoa.
TIME TO EAT
Make a bed of the charred veggies, top with the venison slices, and finish with dollops of the lemony yoghurt. Cheers, Chef!
Quinoa
Place the Quinoa in a pot with 100ml [200ml]|#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.
CHARRED VEGGIES
Place a pan over medium heat with a drizzle of oil. When hot, fry the broccoli and the Onion until charred, 6-8 minutes. Mix in the kale and the NOMU rub. Fry until the kale is wilted, 2-3 minutes. Remove from the heat and season.
VENISON
Return the pan to medium-high heat with a drizzle of oil if necessary. Pat the venison dry with paper towel. When hot, sear the venison until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, add the thyme and fry with the venison. Remove from the pan and set aside to rest for 3-5 minutes before slicing and seasoning.
JUST BEFORE SERVING
Combine the yoghurt with the lemon juice (to taste). In a separate bowl, combine the charred veggies with the Quinoa.
TIME TO EAT
Make a bed of the charred veggies, top with the venison slices, and finish with dollops of the lemony yoghurt. Cheers, Chef!
Quinoa
Place the Quinoa in a pot with 300ml [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.
CHARRED VEGGIES
Place a pan over medium heat with a drizzle of oil. When hot, fry the broccoli and the Onion until charred, 8-10 minutes. Mix in the kale and the NOMU rub. Fry until the kale is wilted, 4-5 minutes. Remove from the heat and season.
VENISON
Return the pan to medium-high heat with a drizzle of oil if necessary. Pat the venison dry with paper towel. When hot, sear the venison until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, add the thyme and fry with the venison. Remove from the pan and set aside to rest for 3-5 minutes before slicing and seasoning.
JUST BEFORE SERVING
Combine the yoghurt with the lemon juice (to taste). In a separate bowl, combine the charred veggies with the Quinoa.
TIME TO EAT
Make a bed of the charred veggies, top with the venison slices, and finish with dollops of the lemony yoghurt. Cheers, Chef!
Quinoa
Place the Quinoa in a pot with 300ml [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.
CHARRED VEGGIES
Place a pan over medium heat with a drizzle of oil. When hot, fry the broccoli and the Onion until charred, 8-10 minutes. Mix in the kale and the NOMU rub. Fry until the kale is wilted, 4-5 minutes. Remove from the heat and season.
VENISON
Return the pan to medium-high heat with a drizzle of oil if necessary. Pat the venison dry with paper towel. When hot, sear the venison until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, add the thyme and fry with the venison. Remove from the pan and set aside to rest for 3-5 minutes before slicing and seasoning.
JUST BEFORE SERVING
Combine the yoghurt with the lemon juice (to taste). In a separate bowl, combine the charred veggies with the Quinoa.
TIME TO EAT
Make a bed of the charred veggies, top with the venison slices, and finish with dollops of the lemony yoghurt. Cheers, Chef!
Frequently Asked Questions
What is the preparation time for Venison & Broccoli Quinoa?
The preparation time for Venison & Broccoli Quinoa with lemony yoghurt & kale is between 15 and 35 minutes.
What is the total time required to make Venison & Broccoli Quinoa with lemony yoghurt & kale?
The total time required to make Venison & Broccoli Quinoa with lemony yoghurt & kale is between 30 and 50 minutes.
How many servings does Venison & Broccoli Quinoa provide?
4 servings
What are the main ingredients in Venison & Broccoli Quinoa?
Broccoli Florets, Free-range Venison Rump, Fresh Thyme, Kale, Lemon Juice, Low Fat Plain Yoghurt, NOMU Roast Rub, Onion, Onions, Quinoa
What is the nutritional information of Venison & Broccoli Quinoa?
Calories: 494, Carbs: 42 grams, Fat: grams, Protein: 61.5 grams, Sugar: 7 grams, Salt: 1093.5 grams
How do I prepare Venison & Broccoli Quinoa?
CHARRED VEGGIES: Place a pan over medium heat with a drizzle of oil. When hot, fry the broccoli and the onion until charred, 6-8 minutes. Mix in the kale and the NOMU rub. Fry until the kale is wilted, 2-3 minutes. Remove from the heat and season. TIME TO EAT: Make a bed of the charred veggies, top with the venison slices, and finish with dollops of the lemony yoghurt. Cheers, Chef! JUST BEFORE SERVING: Combine the yoghurt with the lemon juice (to taste). In a separate bowl, combine the charred veggies with the quinoa. VENISON: Return the pan to medium-high heat with a drizzle of oil if necessary. Pat the venison dry with paper towel. When hot, sear the venison until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, add the thyme and fry with the venison. Remove from the pan and set aside to rest for 3-5 minutes before slicing and seasoning. QUINOA: Place the quinoa in a pot with 100ml [200ml]|#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.
What should be prepared from my kitchen to make Venison & Broccoli Quinoa?
Broccoli Florets, Free-range Venison Rump, Fresh Thyme, Kale, Lemon Juice, Low Fat Plain Yoghurt, NOMU Roast Rub, Onion, Onions, Quinoa
How many calories does Venison & Broccoli Quinoa have?
494 calories
How much fat content does Venison & Broccoli Quinoa have?
grams
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