Gluten-free Carne Asada Venison Quinoa Bowls
gluten-free | grain-free | dairy-free | tree nut free | egg free
by Alexa Lehr | The Pioneer Chicks | April 6, 2023
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I tend to get in a rut when it comes to thinking of meals each week for the homestead menu plan. The usuals involve soup, salad, and simple venison meals or a chicken roast. I like to keep my recipes simple, which typically means just a few simple ingredients that provide nutrition and some flavor. However, I have recently made it a point to try converting some recipes from one of my favorite cookbooks into simple, homestead meals that will add variety to the menu. And that’s how these gluten-free carne asada venison quinoa bowls came about! I love that these bowls are bursting with flavor and nutritious ingredients. Plus they can be made using simple foods you probably already have stocked in your homestead pantry or fridge!
Modern Pioneer Recipe
Like I mentioned earlier, the inspiration for some of my new modern pioneer recipes comes from my favorite cookbook, Half Baked Harvest Super Simple by Tieghan Gerard. This quinoa bowl recipe is a pioneer twist on her carne asada recipe and a venison and rice dish that I used to make before going on a low-inflammation diet.
I wanted to make a gluten-free version of the rice dish so that I could serve it on a more regular basis. And the carne asada meat was the perfect pairing for adding a little flavor and spice to the dish. Plus, I threw in some veggies for more flavor, nutrition, and unique textures!
These venison quinoa bowls are the perfect combination of both recipes! They are especially delicious when served with plantain chips for scooping up the venison, quinoa, and salsa. In true homestead fashion, I used what ingredients I had on hand for making this meal. I didn’t want anything too ingredient-intensive since that can get costly and time consuming.
For the carne asada venison, I stuck to some basic flavorings. And the quinoa is flavored with a simple spice and herb blend that lends the perfect mild flavor to otherwise bland quinoa. Fresh homemade salsa and shredded homegrown lettuce top the meal off with nutrition and more flavor!
These bowls are naturally…
- gluten-free
- grain-free (quinoa is a psuedo-cereal!)
- dairy-free
- nut free
- soy free
- wheat free
- corn free
- anti-inflammatory
- simple to make
- packed with nutrition
Looking for another simple meal to spice up the homestead menu? Check out these grain-free venison tacos!
Ingredient Guide: Venison
Venison is a staple meat on my homestead. For one, two of us (my dad and I) are hunters. That means there is always plenty of venison on hand in the freezer. Also, we absolutely LOVE venison! Give me wild game over beef or poultry any day!
Venison is a fantastic red meat to have on a regular basis. It is a lean meat that can be used just like any other red meat. Meatballs, steaks, burgers, pulled barbecue, you name it and venison can be used for it! Which is one reason why I love converting traditional beef or lamb (or even chicken) recipes into venison recipes.
Here are a few of the health benefits of eating venison:
- It is high in protein but low in fat and cholesterol.
- Compared to other meats, like beef and chicken, venison is actually low in calories and contains no carbs.
- Venison is low in sodium.
- Since it is a red meat, venison is a great source of iron and other minerals.
- Venison also contains beneficial vitamins, like the numerous B vitamins.
When processed, stored, and prepared correctly, venison can have a mild, distinct flavor that I absolutely love! For some of my favorite venison recipes, make sure you head on over and check out BBQ pulled venison or venison stew soup.
For making the carne asada, you can use venison steaks (roasted and shredded), venison roast (roasted and shredded), or canned venison.
Ingredient Guide: Quinoa
Quinoa is another superfood that is the perfect base for these carne asada venison bowls. My goal with the quinoa in these bowls was to make it seem like rice and for it to have a rich, delicious flavor. The combination of spices and herbs used in this recipe makes this quinoa taste amazing!
Take a look at why else this superfood is beneficial to have in your diet:
- Quinoa isn’t technically a grain! It is a psuedo-cereal so it is actually more similar to a seed than a grain.
- It is one of the only plant-based protein sources that contains sufficient amounts of all nine essential amino acids.
- Quinoa is rich in vitamins, minerals, and fiber and low in fat.
- The anti-oxidants in quinoa make it a great anti-inflammatory alternative to rice that will help fight inflammation instead of causing inflammation.
- Quinoa is naturally gluten-free.
I highly recommend using white quinoa for these bowls unless you are used to the taste of the red or black quinoa varieties. White quinoa has a milder flavor which is enhanced by the herbs and spices you add to it in this recipe. With that being said, I enjoy cooking with a red, white, and black quinoa blend because of the unique combination of flavors that the blend lends to these bowls.
Also, make sure you rinse your quinoa before cooking it. That will ensure that you wash off any of the bitter coating that covers the tiny quinoa seeds.
Ingredient Guide: Veggies
The only other component to a well rounded meal that these bowls are missing thus far is the veggies. And that is an easy fix! There are so many different veggies you can pair with the venison and quinoa, the options are quite literally endless.
What veggies you choose to add to your venison quinoa bowls may depend on the flavor profile you are trying to achieve. The slightly spicy carne asada venison lends itself well to Mexican vegetables, like salsa, tomatoes, and spicy peppers. However, you can go with a more Mediterranean style and add steamed peas, fresh cucumber, and canned carrots to the bowls instead.
Aside from the veggies (or maybe in addition to!), I love serving these venison quinoa bowls with plantain chips. Plantain chips are like a grain-free ‘corn’ chip that are perfect for scooping up the venison, quinoa, and veggies. They lend the perfect crunch to the meal and are just insanely delicious anyway you have them!
I also love to have plantain chips as a side to this paleo venison chili or this amazing grain-free tamale pie!
Assembling the Venison Quinoa Bowls
These bowls are pretty simple to assemble and they make a great dinner option or are tasty as leftovers too! First, make sure you have all of the components ready…
- shredded venison roast OR canned venison
- cooked quinoa with added spices and herbs
- veggies: fresh salsa, chopped lettuce
- plantain chips
There are two ways you can go from here. One is, you can combine the venison and quinoa and then put it in the bowls. The second option is keeping everything separate and then assemble the bowl. I usually like to put my quinoa in first, add a handful of shredded lettuce, then add the venison and veggies on top. I then have the plantain chips on the side for scooping. You can crumble the chips up and put them on top instead and treat the bowl more like a salad if you prefer.
The amazing flavors and textures in these bowls is what sold it for me! I love the spiced quinoa, the tender flavorful venison, the mild salsa, and the crunchy plantain chips.
Flavor Disclaimer: When it comes to flavor, my palate is pretty boring. Carne asada is traditionally made with fresh citrus juices from oranges and limes. I actually make the carne asada meat without the citrus juices for a more mild, spicy flavor to the venison. Plus it saves me from having to have an orange and lime on hand when I want to make this recipe.
These gluten-free carne asada venison quinoa bowls will quickly become a staple on your homestead menu! The carne asada venison is really simple to make from crockpot venison or canned venison. The quinoa only takes a few minutes to prepare and you can use whatever veggies you have on hand to garnish the bowls. Plus, don’t forget the plantain chips for that extra crunch to your meal!
Gluten-free Carne Asada Venison Quinoa Bowls
Ingredients
Carne Asada
- 1 lb. shredded venison (roast or canned)
- 1 tsp. smoked paprika
- 1 tsp. chili powder
- 1 small red onion
- 2 small cloves of garlic, crushed
- 1 T. dried cilantro
- 1 T. bacon fat, ghee, or coconut oil
- salt & pepper to taste
- 2 T. orange juice ` optional
- 2 T. lime juice optional
Quinoa
- 1 cup quinoa, washed
- 1 T. grass-fed butter or coconut oil
- 2 tsp. onion powder
- 1 tsp. garlic powder
- 1/2 tsp. sea salt
- 1 tsp. dried parsley
- 2 cups water
- 1 pint canned carrots strained of all liquid
Veggies
- 1 cup chopped organic lettuce
- 1 cup fresh salsa
- plantain chips for serving
Instructions
Carne Asada
- Heat a large cast iron skillet over medium heat. Add the bacon fat and onion and cook until the onion is tender.
- Add the shredded venison and the remaining spices and seasonings. Cook until the venison is moist and juicy. If the venison looks like it is drying out, add some of the cooking juices (canned venison) or water (roasted venison).
Quinoa
- Bring the butter, water, and quinoa to a boil in a large saucepan over medium-high heat. Once boiling, reduce the temperature to low.
- Stir in the garlic, onion, parsley, and salt. Simmer for 8-10 minutes, partially covered, until most of the water has been absorbed. Remove from the heat and allow it to set covered for 5 minutes. Fluff with a fork before adding to bowls.
Assembling
- Divide the quinoa between 6 bowls. Place a handful of shredded lettuce to each bowl. Add the carne asada venison on top of the quinoa and lettuce. Top with fresh salsa.
- Garnish with salt and pepper if desired. Serve the bowls with a side of plantain chips for scooping up the venison, quinoa, lettuce, and salsa.
Where to Find the Ingredients
- Organic white quinoa
- Simply Organic onion powder
- Frontier garlic powder
- Samai plantain chips
- Simply Organic paprika
- Simply Organic chili powder
- Supplies: 9×13″ glass baking dish, unbleached parchment paper
These gluten-free carne asada venison quinoa bowls with plantain chips are simple, delicious, bursting with flavor, and packed with nutrition! The venison is high in protein, the quinoa makes a perfect anti-inflammatory substitute for rice, and the fresh salsa and chopped lettuce add nutrition and flavor to the bowls. Served with a side of plantain chips for a little extra crunch, these quinoa bowls add the perfect variety to the homestead menu! Everything about these bowls is nutritious and delicious!
Don’t miss out on any of the other recipes that I am making with simple, nutritious homstead-based ingredients… join our modern pioneer newsletter community to get all our chuckwagon recipes!
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