Quinoa Picadello

This is adapted from “Whole Grains Every Day, Every Way” by Lorna Sass.

Picadillo, a zesty ground beef stew of Spanish origin, was welcomed enthusiastically into the kitchens of many Caribbean and Latin American cooks during the Colonial period.  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.

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I cooked it in my pressure cooker to avoid standing over the hot stove, but I think it could work on the stovetop as well!  This turns out spicier than you would think, but delicious!

Ingredients

    • 1 tablespoon olive oil
    • 1 large onion, diced
    • 1 large green bell pepper, seeded and diced
    • 2 teaspoons garlic, minced
    • 1 teaspoon ground cumin
    • 1/2 Cup TVP + 1/2 C water – or 1 C other meat substitute or  cooked ground meat
    • 8 ounces baby bellas, chopped
    • 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 hot olive mix, chopped (Can use green olives for less heat)
    • 2 tablespoons capers, drained
    • 1/2 C quinoa
    • fresh ground pepper, to taste
    • lime wedges, to serve

Directions

  1. Heat the olive oil over high heat in a large, deep skillet.
  2. Add the onion and mushrooms and cook, stirring frequently, until the onion is translucent, about 3 minutes.
  3. Stir in the garlic and cumin and cook 1 minute more.
  4. Add the contents of the skillet, quinoa, TVP, salt, oregano, chili powder, cinnamon, 1/2 C water, capers, and tomatoes to your pressure cooker and cook on rice setting (if your cooker doesn’t have a rice setting, cook how you would normally cook rice)
  5. No pressure cooker? Bring above ingredients to a boil. Reduce the heat, cover and simmer the mixture until the flavors have mingled and the quinoa is cooked, about 15 minutes.  You may need to add extra water if you’re doing it this way.
  6. In the meantime, quickly sauté the pepper in the skillet you used earlier.
  7. Stir in the hot olive mix, peppers. and ground pepper.
  8. Serve in large, shallow bowls, giving a squeeze of fresh lime if desired.

Submitted to:

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Comments

  1. i am going to make this one, sounds like one that is even better the next day.

  2. Picadello is new to me, so i had to come on over from hey what for dinner mom to check it out.

  3. Wanda McHenry says:

    This sounds like something we might like, except I have heard of quinoa but have no idea what it is and where do you find hot olive mix (never heard of it)?

  4. Happy Monday! I wanted to thank you for sharing this delicious recipe at Recipe Sharing Monday. The new party is now up and I’d love for you to link up again 🙂

  5. Julie Gurley says:

    Sounds delicious. I love using quinoa

  6. So true. Honesty and everything reneicgzod.

  7. hey bro hw u doin..long time no see.. sorry i couldnt cm to indonesia last april.. i was busy and my schedule was badly messed up. so i had to return to lk early.. thnks..

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  9. Cor, really good jewellery- esp. the beaded number second down from the top. I would LOVE an invite please, I signed up via their site but haven’t heard anything yet, they must be keeping it hush while it’s beta. THANKS! :^)

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