A few weeks back, Selma and I started meal prepping! Yep, we finally gave in. We mainly started because she was starting another one of her away rotations for med school but we quickly realized we should have been doing this all along!
Prior to this, we were purchasing all of her meals through a meal prep service because it was convenient but that got pretty expensive ($10-$12 a meal). Plus, that leaves me to cook for myself during the week which I also realized wasn’t all that practical (or enjoyable). So in an effort to simplify our lives and save some money in the process, we started cooking all of our meals for the week ahead of time. This saves us TONS of time throughout the week AND helps us to avoid eating out when we don’t feel like making food since everything is ready to go.
Because we typically cook 3-4 different meals all at once, we try to come up with recipes that are healthy, quick to make, reheats well, and most importantly, packed full of flavor! One of our weekly go-to recipes is this Bison Quinoa Hash. A delicious and healthy combo of veggies and lean bison that’s perfect for lunch or dinner any day of the week!
Step 1: Combine the rice and quinoa into a rice maker with 3 cups of water. Wash and prep your veggies. In a mixing bowl, combine the ground bison, Worcestershire sauce, salt and pepper and mix evenly.
Step 2: In a large cast iron skillet or pan, add in olive oil and ground bison and cook all the way through. Next, add in the garlic, onions, and bell pepper and saute until the peppers starting turning soft. Lastly, add in the frozen peas and kale and cook until the kale is soft and turns bright green.
Step 3: Serve over the brown rice and quinoa mixture and garnish with grated cheese.
You can either serve immediately or pack it up for the week like we do. Either way, we hope you enjoy this recipe as much as we do! If you have any questions or suggestions, please leave a comment below!
- 1lb ground Bison
- 2 tbsp worcestershire sauce
- 1 bell pepper (diced)
- 1 small red onion (diced)
- 2-3 cloves of garlic, minced
- 1/2 cup frozen peas
- 4 cups of kale, washed and roughly chopped
- 1 cup brown rice
- 1 cup quinoa
- 1 tbsp freshly group black pepper
- 1 tsp salt
- 1 tbsp olive oil
- Shredded cheese (optional)
- Combine the rice and quinoa into a rice maker with 3 cups of water. Wash and prep your veggies. In a mixing bowl, combine the ground bison, Worcestershire sauce, salt and pepper and mix evenly.
- In a large cast iron skillet or pan, add in olive oil and ground bison and cook all the way through. Next, add in the garlic, onions, and bell pepper and saute until the peppers starting turning soft. Lastly, add in the frozen peas and kale and cook until the kale is soft and turns bright green.
- Serve over the brown rice and quinoa mixture and garnish with grated cheese.
- You can substitute the ground bison for beef, turkey, chicken, or tofu.
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