Quinoa Bison Hash
Try this Quinoa Bison Hash recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 2 garlic cloves minced
- 1 teaspoon garlic powder
- 1/2 medium onion diced
- 1 teaspoon onion powder
- sea salt and black pepper
- 1/2 pound ground bison
- 1/2 medium sweet potato skinned and diced
- 1/2 can kidney beans drained and rinsed
- 2 cups kale roughly chopped or torn into pieces
- 1 tablespoon coconut or canola oil
- 1/2 cup quinoa uncooked – you can choose any type of quino as there are several. i did a mixed blend of red, white and black that i found in the bulk section of central market.
- Carbohydrate 11.1034328125 g
- Cholesterol 39.689332375 mg
- Fat 9.235201505125 g
- Fiber 2.48233443430066 g
- Protein 12.718685684875 g
- Saturated Fat 0.05446715625 g
- Serving Size 1 1 -6 serving (135g)
- Sodium 159.478933025 mg
- Sugar 8.62109837819934 g
- Trans Fat 9.003050880125 g
- Calories 180 calories
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.Heat the oil in a large skillet over medium-high heat. Add the sweet potatoes and sauté for 2-3 minutes.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.
