Quinoa Beef Picadillo Recipe #256268
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."
by Engrossed
35 min | 10 min prep
SERVES 4 -6
- 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
- Heat the olive oil over high heat in a large, deep skillet.
- Add the onion and green bell pepper and cook, stirring frequently, until the onion is translucent, about 3 minutes.
- Stir in the garlic and cumin seeds and cook 1 minute more.
- 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.
- 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.
- Stir in the quinoa and adjust the seasonings, adding pepper to taste. Cook until the mixture is hot, about 1 minute more.
- Serve in large, shallow bowls.
- Accompany with a bowl of lime wedges.
- A dry grenache-based rose wine from Spain or southern France is a recommended to drink with this dish.
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5 stars