Peppered Quinoa Bowl



  • 1 cup quinoa, red, black or white, uncooked
  • 2 large field mushrooms, roasted
  • 2 roasted red capsicums, peeled and seeded
  • 1 carrot, julienned or grated
  • 1 zucchini, julienned or grated
  • 2 tbs raisins, or 3 medjool dates, diced
  • Juice and zest of 1 lemon
  • 2 tbs Cobra Chilli Hop Tart Pepper Sauce


To Roast the Vegetables

  1. Lay the mushrooms stalk side up on a lined baking tray, and then add the whole red capsicums.
  2. Drizzle a little melted coconut oil over the vegetables, and season with a little salt.
  3. Roast in a 180C oven for 20 minutes.
  4. Seal the roasted red capsicums under alfoil or a bowl covered with a plate, to let them steam for 5 minutes.
  5. Peel off the skin off and remove the seeds.
  6. Slice the roasted capsicums and mushrooms into strips.

To Cook the Quinoa

  1. While the vegetables are cooking, add the quinoa to a large pot and cover with 1 2/3 cups water and add the raisins, lemon juice, and lemon zest.
  2. Bring to a simmer, and simmer, covered, for 10 minutes, or until the liquid is nearly absorbed and the quinoa is cooked.
  3. Remove from heat and allow to sit covered for 10 minutes.
  4. In a large bowl, combine the quinoa, roast vegetables, carrot and zucchini
  5. Gently stir through the Cobra Chilli Hop Tart Pepper Sauce.
  6. Taste and add more pepper sauce if desired.