Snap Kitchen Copycat – Bison Quinoa Hash

About the author


My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.

Calories 422
Protein 30g
Fat 18g
Carbs 38g
Total Time 35 minutes


Bison Quinoa Hash Recipe


Snap Kitchen Copycat - Bison Quinoa Hash
Ingredients for 5 servings

  • 1 tablespoon olive oil
  • 1 tablespoon fresh garlic, minced
  • 2/3 cup diced onion
  • 1 bell pepper, diced
  • 1 1/2lb lean ground bison
  • 1 tablespoon chili powder
    • 2 teaspoons smoked paprika + 1 teaspoon cumin + 1/2 teaspoon cayenne
  • 2 cups cooked (rainbow) quinoa
  • 1 cup cooked long grain brown rice
  • 1/2 can (7oz) red kidney beans, drained
  • 1 small can (4oz) green chiles
  • sea salt & pepper to taste
  • Garnish
    • 5 tablespoons shredded cheddar cheese
  1. Cook quinoa and brown rice according to the instructions given and set aside.
  2. Set a deep skillet on medium heat.  Once hot, add oil, garlic, onions and bell pepper and sauté for 2 to 3 minutes.
  3. Increase the heat to medium high and add beef.  Chop it up as it cooks in the skillet and sprinkle in chili powder.  Cook for 4 to 6 minutes, until there are almost no visible pink pieces.
  4. Add in the beans, quinoa and rice, and fold everything together in the skillet .  Continue cooking and reduce the heat, ensuring everything is well mixed.
  5. Add the green chiles and fold everything together one last time.
  6. Divide into 5 equal servings and top each serving with 1 tablespoon of cheese.  TIPS: I suggest a small side salad if you’d like more food.  Add an avocado if you’d like to boost calories.
    Snap Kitchen Copycat - Bison Quinoa Hash

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