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Snap Kitchen Copycat – Bison Quinoa Hash

Prep: 20 min
Cook: 15 min
Total: 35 min

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


Step 1

Cook quinoa and brown rice according to the instructions given and set aside.

Step 2

Set a deep skillet on medium heat. Once hot, add oil, garlic, onions and bell pepper and sauté for 2 to 3 minutes.

Step 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.

Step 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.

Step 5

Add the green chiles and fold everything together one last time.

Step 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.