Ingredients
-
1
-
1
-
1
-
2
-
1
-
1
-
1/2
-
1
-
1/2
-
1/8
-
-
-
-
-
Directions
Steps
|
1
Done
|
Heat the Olive Oil Over High Heat in a Large, Deep Skillet. |
|
2
Done
|
Add the Onion and Green Bell Pepper and Cook, Stirring Frequently, Until the Onion Is Translucent, About 3 Minutes. |
|
3
Done
|
Stir in the Garlic and Cumin Seeds and Cook 1 Minute More. |
|
4
Done
|
Add the Beef and Salt. Break the Meat Up Into Bits. Continue Cooking Until the Beef Is Brown and Crumbly, 3 or 4 Minutes. Pour Off Any Rendered Fat. |
|
5
Done
|
Stir in the Oregano, Chili Powder, Cinnamon, Tomatoes, Olives, Raisins, and Capers. Bring to a Boil. Reduce the Heat, Cover and Simmer the Mixture Until the Flavors Have Mingled, About 15 Minutes. |
|
6
Done
|
Stir in the Quinoa and Adjust the Seasonings, Adding Pepper to Taste. Cook Until the Mixture Is Hot, About 1 Minute More. |
|
7
Done
|
Serve in Large, Shallow Bowls. |
|
8
Done
|
Accompany With a Bowl of Lime Wedges. |
|
9
Done
|
a Dry Grenache-Based Rose Wine from Spain or Southern France Is a Recommended to Drink With This Dish. |
