Quinoa Beef Picadillo

Recipe by Engrossed
READY IN: 35mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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