Biltong & Quinoa Power Bowl

Biltong & Quinoa Power Bowl

  • 4 serves

  • 35 minutes

  • Glutenfree

#Spicy chilli wagyu biltong

#Spicy chilli wagyu biltong

$7.00+
Regular price
Hardcore carnivore red-all-purpose seasoning

Hardcore carnivore red-all-purpose seasoning

$30.00
$30.00 347g
Regular price
Big rick's honey bbq sauce

Big rick's honey bbq sauce

$10.50
$10.50 370g
Regular price

Ingredients

  • 1 cup quinoa
  • 2 cups water or vegetable broth
  • 1 red capsicum, diced
  • 1 yellow capsicum, diced
  • 1 zucchini, diced
  • 1 red onion, diced
  • 1 cup cherry tomatoes, halved
  • 3 tablespoons Bilos Beef Tallow, divided
  • 50 g Traditional Wagyu Biltong, sliced thin
  • 1 teaspoon Hardcore Carnivore Black rub
  • 1 teaspoon sea salt, divided
  • ½ teaspoon cracked black pepper
  • 1 tablespoon lemon juice
  • 1 tablespoon balsamic vinegar
  • Mixed greens for serving (optional)
  1. Cook the quinoa: Rinse the quinoa under cold water.  Combine quinoa and broth in a medium saucepan.  Bring to a boil, then reduce the heat to low and simmer, covered, for 15 minutes until the liquid is absorbed.  Remove from heat, fluff with a fork and set aside.
  2. Roast the vegetables: Preheat your oven to 200 °C (400 °F).  Toss the diced capsicums, zucchini, red onion and cherry tomatoes with 2 tablespoons of Beef Tallow, ½ teaspoon of salt and the black pepper.  Spread on a baking tray and roast for 20–25 minutes until tender and slightly caramelised.
  3. Make the dressing: In a small bowl, whisk together the remaining 1 tablespoon of tallow, Hardcore Carnivore Black rub, lemon juice, balsamic vinegar and a pinch of salt.
  4. Assemble the bowl: In a large mixing bowl, combine the cooked quinoa, roasted vegetables and mixed greens if using.  Toss gently with the dressing.  Fold in the sliced Traditional Biltong just before serving to maintain its texture.
  5. Serve: Divide between four bowls, garnish with extra biltong strips and a sprinkle of rub.  Serve warm or at room temperature.
  1. Cook the quinoa: Rinse the quinoa under cold water.  Combine quinoa and broth in a medium saucepan.  Bring to a boil, then reduce the heat to low and simmer, covered, for 15 minutes until the liquid is absorbed.  Remove from heat, fluff with a fork and set aside.
  2. Roast the vegetables: Preheat your oven to 200 °C (400 °F).  Toss the diced capsicums, zucchini, red onion and cherry tomatoes with 2 tablespoons of Beef Tallow, ½ teaspoon of salt and the black pepper.  Spread on a baking tray and roast for 20–25 minutes until tender and slightly caramelised.
  3. Make the dressing: In a small bowl, whisk together the remaining 1 tablespoon of tallow, Hardcore Carnivore Black rub, lemon juice, balsamic vinegar and a pinch of salt.
  4. Assemble the bowl: In a large mixing bowl, combine the cooked quinoa, roasted vegetables and mixed greens if using.  Toss gently with the dressing.  Fold in the sliced Traditional Biltong just before serving to maintain its texture.
  5. Serve: Divide between four bowls, garnish with extra biltong strips and a sprinkle of rub.  Serve warm or at room temperature.


Cooking time: Prep time: 15 minutes • Cooking time: 20 minutes • Total time: 35 minutes


Servings: Serves 4

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Biltong & Quinoa Power Bowl