Have you ever tried a cast iron skillet ground bison and quinoa bowl recipe? Are you tired of the same old dinner routine while camping? Let me introduce you to something different: the ground bison and quinoa bowl recipe. This meal is one of my go-to recipes whenever my husband and I venture into the wilderness.
It combines nutrition, flavor, and the joy of outdoor cooking, all in one cast iron skillet. If you’re passionate about cooking outdoors, this cast iron skillet ground bison and quinoa bowl recipe will elevate your campfire dining experience. Here’s why you should make it your next outdoor meal.
Cooking outdoors has always been a special deal for us. Using fresh ingredients and a cast iron skillet adds a unique flavor that a traditional kitchen can rarely match. Cast iron is perfect for retaining heat which is essential when you’re cooking outdoors. The ground bison adds a distinct richness and quinoa provides a base. The whole meal is packed with protein and essential amino acids. The combination is not only delicious but also incredibly healthy.
Preparing meals like this doesn’t have to be a hassle. With a bit of preparation and the right tools, you can savor restaurant-quality food even in the wildest terrains. It’s all about planning and finding recipes that are both easy to execute and gourmet in flavor.
The next time you find yourself planning a camping trip, don’t settle for instant noodles or pre-packed meals. Give the cast iron skillet ground bison and quinoa bowl recipe a try. Its simplicity and flavor will make your outdoor cooking something to look forward to.
Cooking Instructions For the Cast Iron Skillet Ground Bison and Quinoa Bowl
- The first step of making the cast iron skillet ground bison and quinoa bowl is to start your fire or charcoals. You will using them for the cast iron skillet ground bison and quinoa bowl, so you will want to make sure you have plenty on hand.
- If using embers, get a large fire going using (preferably) hardwood and let it slowly burn down. This process from start to finish can take upwards of an hour.
- If using charcoals, fill a large chimney starter and light. This process will take approximately 20 minutes to get all the coals hot and ready. You will likely want to have some charcoals available in reserve.
- Add A grill grate for your skillet oven or a tripod to hang it over the fire if you use a Dutch oven.
- Cut quinoa into florets, discarding core. Mince until a rice-like size is achieved.
- Sear ground bison in a large skillet over medium-high heat, 7 minutes or until well-browned and no pink remains. Stir in pepper and 1-teaspoon salt; transfer to a clean plate, keeping warm.
- In a large cast iron skillet add 1/2-teaspoon canola oil and cook eggs over medium-high heat, stirring continually, 1-2 minutes; stir in remaining salt and set aside with bison.
- In the same cast iron skillet (wipe clean with paper towel if necessary) heat remaining 2-teaspoons of canola oil over medium-high heat. Add quinoa and sear 4 minutes, stirring frequently. Stir in garlic, ginger and scallion whites and cook another 2 minutes while stirring. Add frozen vegetables, sesame oil and soy sauce, sear 2 more minutes while stirring.
- Stir bison and egg into quinoa mixture. Serve garnished with scallion greens.
- Remove from the fire and serve.
Ingredients
ground bison
black pepper
kosher salt
quinoa
beaten
canola oil
garlic
fresh ginger
scallions
peas and carrots
sesame oil
soy sauce
5 Reasons I Love the Cast Iron Skillet Ground Bison and Quinoa Bowl
1. It is delicious
If you like meat, you will like Bison. People describe Bison meat as tasting comparable to beef but richer and somewhat sweeter. However, because bison is so thin, it is crucial not to overcook it. Bison should not be cooked beyond medium. Of course, if you use ground Bison, this isn’t an issue.
Some people are afraid that Bison will have a gamey flavor comparable to venison; however, I have never found this to be the case. Bison, in my opinion, tastes better than any meat I’ve ever tasted. Bison meat is denser, richer in flavor, and more satisfying than beef, in my opinion.
2. Lean Protein
Food guidelines advocate bison as a lean protein alongside skinless chicken breast and other wild game meats, and for good reason. 100g of lean bison contains just 2.42g of fat, compared to 8.09g in lean beef and 9.66g in lean pig. The same 100g of bison contains just 82mg of cholesterol, compared to 86mg in the same quantity of lean beef, pig, and chicken. If you want to keep things lean and clean, Bison is an excellent choice. Figures sourced from the Canadian Bison Association website.
3. Lot’s of the Good Stuff Inside
In addition to being lean as well as low in cholesterol, bison is high in iron (3.42mg per 100g lean meat compared to 2.99mg in beef, 1.1mg in pork, 0.6mg in chicken, and.34mg in salmon), vitamin B12, B6, Niacin, and Zinc. Bison’s high iron content makes it an ideal choice for both men and women who suffer from anemia. In 2018, Thehealthy.com (part of Reader’s Digest) identified bison as one of the 13 Superfoods Every Healthy Woman Needs in Her Diet because women are more susceptible to anemia, and bison delivers a high iron, low-fat choice to help address this issue.
Bison are raised without growth stimulants or hormones and are not regularly fed antibiotics.
4. It’s Sustainable
Bison are raised sustainably, contributing to the land’s development and biodiversity rather than depleting it. Because practically all of a bison’s nutritional demands can be supplied by *feeding on native perennial plants that grow natively in Canada, there is no need to overfertilize the soil. These grassland ecosystems would often be exploited for monoculture cultivation, such as grain or soybeans. Some monoculture farms have even been turned into more biodiverse bison grazing areas.
Raising a bison cow and her young requires between four and sixteen hectares of grazing space. However, bison live on, consume, and fertilize these enormous grasslands. Compare this to other commercial farming approaches that confine animals to limited quarters and raise their feed on monoculture farms. To be sustainable, these monoculture agricultural processes require a lot of acreage and artificial fertilizers. Of course, the feed must be moved from the farm to the animals.
5. You Already Know What To Do With It
One might be telling yourself, “This seems wonderful, but what do I do with it?” That is an excellent question. But here’s the thing: You are already aware of what to do with it. Let me ask you something: Have you ever cooked beef? If you said yes, you have your answer. You may make the same dishes you’ve always used; just substitute Bison for the protein. It is that easy.
Bison, The Meat of The Future.
Nutritional Facts for Meat Groups
I’ve been cooking with bison for more than a decade, at private dinners, and at home, and I’ve always liked it. An observation that has impressed me over the years is that bison ought to be more widely recognized than it is, and I believe it is about to be. I believe that as consumers seek for more sustainable meals and leaner meats, bison will gain appeal. There is a growing trend, and for good cause, of eating higher quality meat in lesser quantities. Bison, with its high caloric density and unquestionable quality, is the ideal protein for this future dietary standard.
If you’ve ever spotted Bison at the grocery store, thought about it, but then passed it up because you didn’t know what to do with it or how it would taste, I hope this has given you a reason to reconsider. I hope you try it because I am convinced that you will be pleased with the results.
Grass-fed, regenerative bison meat is superior in flavor, protein content, and nutritional density. Bison is a lean, soft, naturally tasty meat with a deeper taste profile and darker color than beef. Bison meat, unlike that of other exotic species, lacks a “gamey” or wild flavor and is typically thought to be sweeter. Bison meat is interchangeable in almost any red meat dish.
Bison steaks cook around 1/3 faster than beef steaks due to their thinner nature. Bison steaks are best cooked medium-rare (135°F)/medium (145°F) to keep the meat’s moisture and taste – this means taking the meat off the fire when it is approximately 5 to 10 degrees below your ideal temperature to account for the rise in temperature while it rests.
Bison Cooking Guidelines
Chart Showing Various Cuts of Bison
Steaks (Grill, Broil, or Pan-Broil)
Use steak ¾ to 1 inch thick
Place in lightly oiled skillet and use medium heat on stove top
Place bison on BBQ or 6 inches from the heat source in broiler
Cook 4 – 5 minutes per side
To increase tenderness, marinate sirloin tip and inside round steaks for 8- 24 hours
Roasts (Sirloin Tip, Inside Round)
Sear roast in oven at 500°F (260°C) or on stove in a hot pan
Season roast, add ¼ cup (50 mL) of liquid (water or red wine)
Roast at 325°F (165°C) in covered pan or place in slow cooker
Cook roast to medium rare 145°F (63°C)
Roasts (Rib, Loin and Tenderloin)
Use uncovered pan with rack
Season as desired to taste
Cook at 275°F (135°C)
Do not cook past medium 155°F (68°C)
Burger
Cook ground meats to 160°F (70°C) internal temperature
Make sure all patties sit flat on grill for entire cooking time.
Cooking equipment should maintain temperature of 375°F (190°C) even when loading continuously with frozen patties
Ground bison should always be cooked until no pink remains
Natural versus Organic—Bison Meat is Meat Raised Naturally
The term ‘natural’ does not mean the same as certified organic. Under Canadian labelling guidelines, a ‘natural’ or ‘naturally raised’ label claim is allowed only if animals were raised with minimal human intervention, such as bison. While we can’t claim our bison meat as certified organic, we can say that our products are about as natural and unprocessed as you can get.
Bison Meat Benefits
Bison meat is one healthy protein, but don’t just take our word for it. The U.S. and Canada’s food guides recommends bison meat as a ‘heart healthy lean protein’ for anyone, and many nutritional experts tout bison as ‘a step above beef when it comes to sustainability, heart health and even taste.’ Nutrient-dense bison meat is healthy because it’s:
Bison is lean meat with a similar texture, flavor, and appearance to beef, but its impressive nutrient profile uniquely supports an active lifestyle. With no carbs, only 2.1g of fat, and a whopping 24 grams of high-quality protein per serving, the health benefits of bison meat are extensive.
Promotes Muscle Recovery
The main appeal of bison is its high quality protein content. . Protein is essential for helping your muscles recover from a tough workout. With the high-quality protein that bison contains, your body can use it for muscle synthesis and utilize the naturally-occurring vitamins and minerals to support overall health.
Supports Bone Strength
Protein has been shown to have a positive association with bone strength, especially within the senior demographic. With bison possessing a very pure and high-quality source of protein, regularly consuming this lean meat can help improve muscle mass and bone strength, keeping individuals—particularly seniors—active and independent.
Great Source of Zinc
Just a 4-ounce bison patty can provide over 3 milligrams of zinc—an essential mineral for your immune system, metabolism, and healing wounds. Zinc from meat sources, such as bison, is more bioavailable than from vegetarian sources, which means that bison provides a form of zinc that’s easy for your body to absorb and utilize in the body.
Preventative Against Anemia
Anemia is associated with low intake or poor absorption of vitamin B12. Since bison is a good source of iron and vitamin B12, consuming it can help you avoid becoming anemic and experiencing symptoms of anemia such as fatigue, dizziness, paleness, and a rapid heart rate.
FAQ For the Cast Iron Skillet Ground Bison and Quinoa Bowl
Here are five FAQs for the cast iron skillet ground bison and quinoa bowl recipe:
Q: What ingredients are needed for the cast iron skillet ground bison and quinoa bowl recipe?
A: For the cast iron skillet ground bison and quinoa bowl recipe, you will need ground bison, quinoa, olive oil, diced onions, garlic, bell peppers, tomatoes, spinach or kale, chicken or beef broth, and seasoning like salt, pepper, cumin, and paprika.
Q: How do I cook the quinoa for the cast iron skillet ground bison and quinoa bowl recipe?
A: To cook the quinoa for the cast iron skillet ground bison and quinoa bowl recipe, rinse 1 cup of quinoa under cold water. In a medium saucepan, bring 2 cups of broth to a boil, add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is tender and the liquid is absorbed. Fluff with a fork before adding to the skillet.
Q: How do I prepare the ground bison for the cast iron skillet ground bison and quinoa bowl recipe?
A: For the cast iron skillet ground bison and quinoa bowl recipe, heat olive oil in the cast iron skillet over medium heat. Add diced onions and garlic, sauté until translucent, then add the ground bison. Cook the ground bison until browned, breaking it up into small pieces as it cooks.
Q: Can I add additional vegetables to the cast iron skillet ground bison and quinoa bowl recipe?
A: Yes, you can add additional vegetables to the cast iron skillet ground bison and quinoa bowl recipe. Common additions include zucchini, corn, mushrooms, or any seasonal vegetables. Ensure all vegetables are cut into bite-sized pieces for even cooking.
Q: How should I store leftovers of the cast iron skillet ground bison and quinoa bowl recipe?
A: To store leftovers of the cast iron skillet ground bison and quinoa bowl recipe, let the dish cool completely before transferring it to an airtight container. Refrigerate for up to 3-4 days or freeze for up to 3 months for longer storage.
Other Bison Recipes to Try
Easy One Pot Bison Fried Rice Recipe
Hot and Boozy Bison Chili Recipe
Chipotle Bison Enchiladas Recipe
Bison Stuffed Winter Squash Recipe
Campfire Bison Swedish Meatballs
Cast Iron Skillet Ground Bison and Quinoa Bowl Recipe
Equipment
- Kitchen Twine
- mixing bowl
- Cast Iron Skillet
- Grill Grate
- knives
- Campfire Cooking Utensils
- Campfire Serving Utensils
- Campfire Fork Or Tongs
- fire proof cooking gloves
- Cast Iron Dutch Oven
- Foil Paper Non Stick
Ingredients
- 1 lb ground bison lean
- 1/2 tsp black pepper
- 1 1/2 tsp kosher or sea salt, divided
- 1 cup quinoa medium
- 2 eggs beaten
- 2 1/2 tsp canola oil divided
- 2 cloves garlic minced
- 1 tbsp fresh ginger minced
- 1 bunch scallions sliced, white and green separated
- 1 cup peas and carrots frozen
- 1 tbsp sesame oil
- 2 tbsp soy sauce
Instructions
- The first step of making the cast iron skillet ground bison and quinoa bowl is to start your fire or charcoals. You will using them for the cast iron skillet ground bison and quinoa bowl, so you will want to make sure you have plenty on hand.
- If using embers, get a large fire going using (preferably) hardwood and let it slowly burn down. This process from start to finish can take upwards of an hour.
- If using charcoals, fill a large chimney starter and light. This process will take approximately 20 minutes to get all the coals hot and ready. You will likely want to have some charcoals available in reserve.
- Add A grill grate for your skillet oven or a tripod to hang it over the fire if you use a Dutch oven.
- Cut cauliflower into florets, discarding core. Mince until a rice-like size is achieved.
- Sear ground bison in a large skillet over medium-high heat, 7 minutes or until well-browned and no pink remains. Stir in pepper and 1-teaspoon salt; transfer to a clean plate, keeping warm.
- In a large cast ironadd 1/2-teaspoon canola oil and cook eggs over medium-high heat, stirring continually, 1-2 minutes; stir in remaining salt and set aside with bison.
- In the same cast iron skillet (wipe clean with paper towel if necessary) heat remaining 2-teaspoons of canola oil over medium-high heat. Add quinoa and sear 4 minutes, stirring frequently. Stir in garlic, ginger and scallion whites and cook another 2 minutes while stirring. Add frozen vegetables, sesame oil and soy sauce, sear 2 more minutes while stirring.
- Stir bison and egg into quinoa mixture. Serve garnished with scallion greens.
Nutrition
1 comment
This was really easy and everyone liked it.
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