Quinoa Beef Picadillo
Recipe: #4146
January 17, 2012
"From: "Whole Grains Every Day, Every Way" by Lorna Sass. Quote: "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.""
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (622.4 g)
- Calories 687.5
- Total Fat - 27.9 g
- Saturated Fat - 8.2 g
- Cholesterol - 128.2 mg
- Sodium - 1623.3 mg
- Total Carbohydrate - 61.5 g
- Dietary Fiber - 13.1 g
- Sugars - 18 g
- Protein - 46.7 g
- Calcium - 75.3 mg
- Iron - 7.6 mg
- Vitamin C - 44.5 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Heat the olive oil over high heat in a large, deep skillet.
Step 2
Add the onion and green bell pepper and cook, stirring frequently, until the onion is translucent, about 3 minutes.
Step 3
Stir in the garlic and cumin seeds and cook 1 minute more.
Step 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.
Step 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.
Step 6
Stir in the quinoa and adjust the seasonings, adding pepper to taste. Cook until the mixture is hot, about 1 minute more.
Step 7
Serve in large, shallow bowls. Accompany with a bowl of lime wedges.
Step 8
A dry grenache-based rose wine from Spain or southern France is a recommended to drink with this dish.
Tips
No special items needed.
4 Reviews
You'll Also Love
