Happy Olympic Kickoff day! This is a recipe favored by one of team USA's track & field athletes and I can vouch it is quite delicious even if it's not paleo. (Gasp!)
We eat mostly paleo for numerous reasons, but I can't claim that this is our diet 100% of the time. I was recently reading Outside magazine and they did a feature on decathlete Trey Hardee (on a side note, they did a great spread of his training routine and it's very similar to the way we train at our Crossfit gym except for the fact he does it 2-3x a day, 6 days a week), and this was one of his favorite recipes.
Life is all about balance and I figure if this is the worst thing we eat all week...
1 cup quinoa
1/2 cups chicken broth
1 diced yellow onion
2 diced green bell peppers
1 lb bison
4 cloves garlic, minced
1 can kidney beans
1 large zucchini, chopped
2 large tomatoes, chopped
2 tbs chili powder
2 tsp cumin
2 tsp ground coriander
1 tsp cayenne
salt & pepper
Cook quinoa according to directions in a pot. In a large skillet sauté onions and bell peppers (I used coconut oil) until fragrant. Add garlic and cook another few minutes, then add bison and brown. Add zucchini, tomatoes, kidney beans, and spices and cook until zucchini is tender. I added a couple tbs of water as well, since bison is so lean you won't have a ton of fat to simmer it in. Add salt & pepper to taste, toss with cooked quinoa and serve.
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