This is an easy recipe that is open for experimentation. Just throw together whatever meat, seafood, vegetables and spices you desire (or have on hand) and it makes one delicious gluten-free, casein-free dish! We thought we’d give it a try with what we had in the fridge and cupboards, not having to make a run to the grocery store for additional ingredients.
Quinoa (pronounced keen-wa) is hailed as a super grain. It was called “the mother grain” by the Incas, who cultivated it for hundreds of years, high in the Andes, solely for their own use. Today, quinoa is widely available. The tiny, bead-shaped grains have a mild, delicate, slightly nutty flavour. It is cooked in the same way as rice, but the grains quadruple in size, becoming translucent with an unusual white outer ring.
It’s a cool, rainy Sunday in Vancouver. Perfect for some warm comfort food. Bison is my choice of meat for this yummy chili. Feel free to substitute ground beef or lamb to suit your taste.
1 lb ground bison
1 medium onion, chopped
1 tbsp olive oil