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Quinoa Beef Picadillo

Created by Engrossed on January 17, 2012

1/8 teaspoon ground cinnamon
1 can (28 ounce) diced tomatoes and green chilies, with liquid
1/3 cup pimento stuffed olives, cut in thirds crosswise
1/4 cup raisins
2 tablespoons capers, drained
3 cups cooked quinoa (or 3 cups cooked pearl barley or 3 cups cooked brown rice)
Fresh ground pepper, to taste
Lime wedges, to serve

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.