Quinoa Beef Picadillo Recipe

Name: Quinoa Beef Picadillo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
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

Servings: persons

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

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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 large onion, diced, 1 large green bell pepper, seeded and diced, 2 teaspoons garlic, minced, and more.

Yes, Quinoa Beef Picadillo falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quinoa Beef Picadillo

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