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Exotic Spiced Pheasant with Quinoa and Roasted Vegetables
Exotic Spiced Pheasant with Quinoa and Roasted Vegetables

Exotic Spiced Pheasant with Quinoa and Roasted Vegetables
A gourmet dish featuring pheasant with a medley of roasted vegetables and quinoa.
Exotic Spiced Pheasant with Quinoa and Roasted Vegetables

To provide a balanced meal with high protein, complex carbohydrates, and a variety of vegetables to support recovery and energy replenishment.

Ingredients:
1
Servings
  • 2
    item
     pheasant
  • 150
    g
     quinoa
  • 100
    g
     carrot
  • 100
    g
     zucchini
  • 1
    item
     red bell pepper
  • 2
    tbsp
     olive oil
  • 3
    clove
     garlic
  • 1
    tbsp
     thyme
  • 1
    tbsp
     rosemary
  • 1
    item
     lemon
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 90 minutes
Exotic Spiced Pheasant with Quinoa and Roasted Vegetables
Instructions:
  1. Preheat the oven to 180°C.
  2. Season the pheasant with salt, pepper, thyme, and rosemary.
  3. Heat olive oil in a pan and sear the pheasant on all sides until golden brown.
  4. Transfer the pheasant to a baking dish and roast in the oven for 45 minutes.
  5. Meanwhile, cook quinoa according to package instructions.
  6. Chop carrots, zucchini, and red bell pepper into bite-sized pieces.
  7. Toss vegetables with olive oil, minced garlic, salt, and pepper.
  8. Spread vegetables on a baking sheet and roast in the oven for 25 minutes.
  9. Once pheasant is cooked, let it rest for 10 minutes before carving.
  10. Serve pheasant slices over a bed of quinoa with roasted vegetables on the side.
  11. Squeeze fresh lemon juice over the dish before serving.
Nutrition Per Serving 600 g Per 100g
Energy 593 kcal 99 kcal
Protein 50 g 8.3 g
Fibre 10 g 1.7 g
Salt 2 g 0.3 g
Sugar 8 g 1.3 g
Carbohydrates 60 g 10.0 g
Fat 25 g 4.2 g
  • 2
    item
     pheasant
  • 150
    g
     quinoa
  • 100
    g
     carrot
  • 100
    g
     zucchini
  • 1
    item
     red bell pepper
  • 2
    tbsp
     olive oil
  • 3
    clove
     garlic
  • 1
    tbsp
     thyme
  • 1
    tbsp
     rosemary
  • 1
    item
     lemon
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 180°C.

Season the pheasant with salt, pepper, thyme, and rosemary.

Heat olive oil in a pan and sear the pheasant on all sides until golden brown.

Transfer the pheasant to a baking dish and roast in the oven for 45 minutes.

Meanwhile, cook quinoa according to package instructions.

Chop carrots, zucchini, and red bell pepper into bite-sized pieces.

Toss vegetables with olive oil, minced garlic, salt, and pepper.

Spread vegetables on a baking sheet and roast in the oven for 25 minutes.

Once pheasant is cooked, let it rest for 10 minutes before carving.

Serve pheasant slices over a bed of quinoa with roasted vegetables on the side.

Squeeze fresh lemon juice over the dish before serving.

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