Ingredients

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Quick Pickled Veggies:

• 1/2 cup (125 mL) julienne carrots

• 1/2 cup (125 mL) julienne cucumber

• 1 cup (250 mL) rice wine vinegar

• 1 tsp (5 mL) each salt and granulated sugar

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Power Bowl:

• 1 cup (500 mL) quinoa

• 1/4 cup (60 mL) canola oil, divided

• 454 g / 1 lb Noble Premium Ground Bison

• 2 tbsp (30 mL) gochujang sauce (or siracha)

• 5 green onions, thinly sliced and divided

• 2 cloves garlic, minced

• 1 tbsp (15 mL) minced fresh ginger

• 2 tbsp (30 mL) soy sauce

• 1 tbsp (15 mL) sesame oil

• 1 tbsp (15 mL) honey

• 1/2 lb (250 g) shiitake mushrooms, stems removed and sliced

• 1/4 tsp (1 mL) each salt and pepper

• 5 oz (150 g) baby spinach, steamed 

• 4 eggs, fried

• 4 tsp (20 mL) toasted sesame seeds

 

Directions

 

1. Quick Pickled Veggies: Toss together carrots, cucumber, vinegar, salt and sugar. Let stand for 30 minutes; drain well.   

2. Power Bowl: Cook quinoa according to package directions. Meanwhile, heat 2 tbsp (30 mL) canola oil in skillet set over medium heat; cook bison, gochujang, half of the green onions, garlic and ginger for 5 to 8 minutesor until starting to brown. Stir in soy sauce, sesame oil and honey; cook for 3 to 5 minutes or until bison is cooked through.

3. In separate skillet, heat remaining oil over medium-high heat; cook mushrooms, salt and pepper for 5 to 8 minutesor until golden and tender.

4. Divide quinoa among 4 bowls; top each serving with bison mixture, mushrooms, spinach, pickled veggies and fried egg. Garnish with remaining green onions and sprinkle of sesame seeds.

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Tips

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• Substitute cauliflower rice for quinoa if desired. 

• Substitute poached or soft-cooked eggs for fried eggs if desired.