Lisas Quinoa Beef Picadillo Recipes

QUINOA BEEF PICADILLO

Steps:

• 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.

PICADILLO (VERSION #2)

Steps:

• In large skillet on medium-high heat, stir beef with garlic until browned (about 5 minutes).
• Stir in tomato sauce, tomatoes, apple, onions, raisins, water, olives, jalapeno, vinegar, sugar, celery seeds, cinnamon, cumin, salt, pepper and cloves,turn heat to medium-low, cover and simmer 20 to 30 minutes.
• Before serving, stir in almonds or sprinkle them over top.