eCook Meal
Venison & Broccoli Quinoa
with lemony yoghurt & kale
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.
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R133.90
for 4 servings · R33.47 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Fresh Thyme needs 10 gFree Range Slow Cooked Thyme & Garlic Confit Chicken Leg Quarters Avg 1.2 kg 1.2 kg at R197.19 · 1% of packR1.64
-
Quinoa needs 125 mlBBQ Flavoured Quinoa Chips 40 g R19.99 · whole pack (size can't be divided)R19.99
-
Kale needs 200 gKale Min 350 g 350 g at R35.99 · 57% of packR20.57
-
Low Fat Plain Yoghurt needs 125 mlAyrshire Low Fat Strawberry & Litchi Flavoured Drinking Yoghurt 300 ml 300 ml at R19.99 · 42% of packR8.33
-
Broccoli Florets needs 600 gBroccoli Florets 300 g 300 g at R36.99 · 2.0× packsR73.98
-
Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R29.99 · 8% of packR2.40
-
Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
Not in the Woolies basket — source these elsewhere:
- Free-range Venison Rump
- NOMU Roast Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Kale, Lemon Juice, NOMU Roast Rub, Onion, Quinoa, Thyme, Venison Rump, Yoghurt
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. 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! 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, Kale, Lemon Juice, NOMU Roast Rub, Onion, Quinoa, Thyme, Venison Rump, Yoghurt
How many calories does Venison & Broccoli Quinoa have?
494 calories
How much fat content does Venison & Broccoli Quinoa have?
grams