So I’m still very much into this whole quinoa craze (despite only realising it’s pronounced ‘Keen-wa’ a few days ago). I’ve been having it for lunch, a side for dinner or as an alternative for meat. Now I’m stuffing it into my veggies!
But it was time to make quinoa a bit more exciting so I had a hunt around in my spice collection. Lo and behold I found some Moruga Scorpion powder from www.spicemountain.co.uk. No idea how it got there, but I’ll ask questions later.
I opened this tiny pot and took a sniff, sneezed seven times, and I knew then it was a hottie. Perfect!
- 2 bell peppers, cut in half and all seeds removed
- 75g quinioa, cooked
- 200g black-eyed beans, from can and drained
- 200g sweetcorn, from can and drained
- 2 spring onions, chopped
- 100g salsa
- 1tsp cumin
- 1/2 tsp paprika
- Pinch/1/4tsp Moruga Scorpion powder
Place the peppers, skin side down on a baking tray and preheat the oven to 180C.
In a large bowl mix the cooked quinoa, black-eyed beans, sweetcorn, spring onion, salsa, cumin, paprika and Moruga together.
Generously fill the pepper halves with the mixture – pushing down to fill fully.
Cover with foil and bake for 30 minutes. Remove foil and bake for a further 10 minutes.