Quinoa Beef Picadillo

17 ingredients
9 steps

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 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
  • fresh ground pepper, to taste
  • lime wedge, to serve

Directions

  1. 1
    Heat the olive oil over high heat in a large, deep skillet.
  2. 2
    Add the onion and green bell pepper and cook, stirring frequently, until the onion is translucent, about 3 minutes.
  3. 3
    Stir in the garlic and cumin seeds and cook 1 minute more.
  4. 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. 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. 6
    Stir in the quinoa and adjust the seasonings, adding pepper to taste. Cook until the mixture is hot, about 1 minute more.
  7. 7
    Serve in large, shallow bowls.
  8. 8
    Accompany with a bowl of lime wedges.
  9. 9
    A dry grenache-based rose wine from Spain or southern France is a recommended to drink with this dish.

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