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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (427g) Recipe makes 4 servings The following items or measurements are not included below: 1/3 cup pimento stuffed olives cooked quinoa |
||
| Calories 317 | ||
| Calories from Fat 137 | (43%) | |
| Amount Per Serving | %DV | |
| Total Fat 15.3g | 23% | |
| Saturated Fat 5.2g | 25% | |
| Monounsaturated Fat 7.5g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.7g | ||
| Cholesterol 73mg | 24% | |
| Sodium 1296mg | 54% | |
| Potassium 797mg | 22% | |
| Total Carbohydrate 21.4g | 7% | |
| Dietary Fiber 2.0g | 8% | |
| Sugars 8.0g | ||
| Protein 25.4g | 50% | |
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Quinoa Beef Picadillo
By: Engrossed
Sep 29, 2007
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."
SERVES 4 -6
Ingredients
- 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 lb lean ground beef or ground turkey or 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 cups cooked quinoa or cooked pearl barley or cooked brown rice
- fresh ground pepper, to taste
- lime wedge, to serve
Directions
1
Heat the olive oil over high heat in a large, deep skillet.2
Add the onion and green bell pepper and cook, stirring frequently, until the onion is translucent, about 3 minutes.3
Stir in the garlic and cumin seeds and cook 1 minute more.4
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
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
Stir in the quinoa and adjust the seasonings, adding pepper to taste. Cook until the mixture is hot, about 1 minute more.7
Serve in large, shallow bowls.8
Accompany with a bowl of lime wedges.9
A dry grenache-based rose wine from Spain or southern France is a recommended to drink with this dish.
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- Course > Main Dish > Stews
- Main Ingredient > Meat > Beef > Ground Beef
- Main Ingredient > Pasta, Rice & Grains > Grains
- Cuisine > European > Southern (Mediterranean) > Spanish
- Cuisine > North American > Central American > Caribbean
- Preparation > Time to Make > < 60 mins
- Occasion > Seasonal > Fall
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Featured Reviews for This Recipe
From: Engineer in the Kitchen
On Jul 31, 2008
I liked this one better than other picadillos I had at restaurants, however, I would make it a bit less spicy next time but sub 1 small diced tomatoes and 1 small diced tomatoes with chillies. I also thought that the quinoa was too much and would probably use only half next time. Also, note that I sub ground lean turkey for the beef to make it more healthy.
From: justcallmetoni
On Jul 22, 2008
I've just had the last of the leftovers for lunch and realized I neglected to post my review. As someone who really enjoys bold combinations of sweet and spicy (often with tangy and/or salty) in my main courses, picadillo has been a longtime favorite. Add quinoa, one of my favorite grains, and I'm a pretty happy diner. To make this suit my diet I used an combination of 90% lean beef and replaced about 1/4 of the meat with finely diced mushrooms, something well suited for highly seasoned dishes such as this. The flavors were sharp, bright and bold. and I thought the balance between the raisins and olives were just right. My half batch made 3 generous servings.
From: SmoochTheCook
On Jul 8, 2008
I changed this a little bit, using ground turkey breast, a little less olive oil and no olives, as I just don't care for them much. My spice hating mom even had 2 servings of it. Good thing it made a huge pan full! I also only had 1 14 ounce can of tomatoes and so I diced up 2 vine ripened tomatoes that I had on hand to make up the difference. This was very good and isn't all that spicey, which is a plus here. I would say that it easily serves 6 people. Thanks! Will make this again!
From: WiGal
On Jun 19, 2008
Our first experience with quinoa but not last. Love the texture of it. This is very mild and next time I will add more chile powder. Thanks for sharing Engrossed. Made for ZWT4 the Flying Dutchess'.
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