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Quinoa Beef Picadillo

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Ingredients

Adjust Servings:
1 tablespoon olive oil
1 large onion, diced
1 large green bell pepper, seeded and diced
2 teaspoons garlic, minced
1 teaspoon cumin seed
1 1 lb ground turkey or 1 lb ground pork
1/2 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon chili powder
1/8 teaspoon ground cinnamon
1 (28 ounce) can diced tomatoes and green chilies, with liquid
1/3 cup pimento stuffed olive, cut in thirds crosswise
1/4 cup raisins
2 tablespoons capers, drained
3 3 cups cooked pearl barley or 3 cups cooked brown rice

Nutritional information

482.8
Calories
161 g
Calories From Fat
17.9 g
Total Fat
5.2 g
Saturated Fat
73.7 mg
Cholesterol
1308.8 mg
Sodium
50.6g
Carbs
6 g
Dietary Fiber
8 g
Sugars
31.6 g
Protein
377 g
Serving Size

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Quinoa Beef Picadillo

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    Cuisine:

    I grew up eating picadillo a lot, but never really made it before this recipe. It was perfect. The flavor is so spot on and I loved the addition of quinoa. I can't recommend this recipe enough, and don't be put off by the cinnamon and raisins, it all just blends in so perfectly!

    • 55 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Quinoa Beef Picadillo,From: “Whole Grains Every Day, Every Way” by Lorna Sass. “Picadillo, a zesty ground beef stew of Spanish orgin, was welcomed enthusiastically into the kitchens of many Caribbean and Latin American cooks during the Colonial period. Variations abound, but I favor the ones that achieve a balance of sweet and salty by including raisins and pimento-stuffed olives. Though picadillo is traditionally served over rice, by mixing high-protein quinoa right into the stew, you can go easy on the meat and still have a very satisfying meal.”,I grew up eating picadillo a lot, but never really made it before this recipe. It was perfect. The flavor is so spot on and I loved the addition of quinoa. I can’t recommend this recipe enough, and don’t be put off by the cinnamon and raisins, it all just blends in so perfectly!


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    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.

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    Waverly Sheppard

    Pizza perfectionist crafting crispy and delicious pies with inventive toppings.

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