I’ve been on the hunt for a perfect lunch. Sandwiches get old, and too much gluten-free bread does not do a body (or at least mine) too good. Salads also get very old very fast. And both require some time to assemble right before you eat them. That’s why I love this easy dish that I can make in a large quantity on a weekend and eat during the week. It’s like a higher protein lower carb, all around healthier version of fried rice! Actually, I was inspired by Vietnamese red rice (“Com Do”), which often contains gluten. Of course, this is a gluten-free and dairy-free recipe.
The bison gives a nice meaty flavor while keeping the meat lean, and the summer squash lets me play with all those beautiful fun-shaped squash that have been scattered across farmers markets this season. I used red quinoa, but you can use any type of quinoa. If you use white quinoa, you’ll start to see the redness of the tomato paste shining through. Yum!
INGREDIENTS (makes 6 servings):
1 cup of quinoa
12 oz ground bison
1 medium summer squash, cut in small bite-sized chunks
2 tbsp tomato paste
1 1/2 tsp gluten-free tamari
1 tsp salt
2 tsp pepper
2 cloves garlic
Coconut oil for cooking
- Cook quinoa according package instructions (you will end up with more than 1 cup once it’s cooked). Set aside.
- On medium-high heat, sautee the onion for 5 minutes using coconut oil.
- Add the garlic and squash and cook until translucent, about 10 min. Set aside.
- On high heat, sautee the bison in coconut oil with the salt and pepper.
- On low heat, fold together the squash mix, bison and cooked quinoa. Mix in the tomato paste and tamari and stir well.
- Season with additional salt & pepper to taste.