A Colorful Quinoa Dish

During the week, I find myself barely remembering to eat lunch as I’m running errands and am busy with kids. I started to frequent Snap Kitchen for their Grass-fed Bison Quinoa Hash because it’s delicious and packed with protein. Here is my version using quinoa only (they add in brown rice) and a few other variations. One of the many reasons why I love this dish is because you get an equal balance of carbs, protein and veggies.

Quinoa Bison Hash Recipe

Quinoa Bison Hash   Save Print Serves: 4-6 servings Ingredients

• ½ pound ground bison
• ½ medium sweet potato, skinned and diced
• ½ can kidney beans, drained and rinsed
• ½ medium onion, diced
• 2 garlic cloves, minced
• 2 cups kale, roughly chopped or torn into pieces
• 1 tablespoon coconut or canola oil
• ½ cup quinoa, uncooked – you can choose any type of quinoa you want, as there are several. I did a mixed blend of red, white and black that I found in the bulk section of Central Market.
• Sea salt and black pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder

Instructions

1. In a medium saucepan, add the quinoa to 1 cup of water and bring it to a boil. Reduce the heat and simmer for 10-15 minutes.
2. Heat the oil in a large skillet over medium-high heat. Add the sweet potatoes and sauté for 2-3 minutes.
3. Add the onion and garlic and stir until the sweet potatoes are tender, about another 2-3 minutes. Add the bison and cook through until the meat is no longer pink. Add the kidney beans, kale, and spices. Stir to combine and sauté until all ingredients are combined and heated. Stir in the quinoa, stir to combine, and finish off with the juice of the lemon. Serve hot and this dish is great as a leftover.