Ingredients
-
1
-
1
-
1
-
2
-
1
-
1
-
1/2
-
1
-
1/2
-
1/8
-
1
-
1/3
-
1/4
-
2
-
3
Directions
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. |
