Zesty Quinoa Picadillo Stew
This Zesty Quinoa Picadillo Stew is a delightful twist on the traditional Spanish dish beloved in Caribbean and Latin American cuisines. A harmonious blend of sweet and savory flavors, this stew combines ground meat with the unique textures of quinoa, providing a hearty yet healthy meal option. The incorporation of golden raisins and pimento-stuffed olives adds depth and complexity, while the rich spices like cumin and cinnamon create a warm, aromatic experience. With ingredients like colorful bell peppers, fresh tomatoes, and olives, this dish is not only satisfying but also visually appealing, making it perfect for family gatherings or cozy weeknight dinners.
4-6 servings
Servings
N/A
Calories
17
Ingredients
Ingredients
olive oil
1 tablespoon (heated)
onion
1 large (diced)
green bell pepper
1 large (seeded and diced)
garlic
2 teaspoons (minced)
cumin seeds
1 teaspoon (whole)
ground turkey or pork
1 lb (raw)
salt
1/2 teaspoon
dried oregano
1 teaspoon
chili powder
1/2 teaspoon
ground cinnamon
1/8 teaspoon
diced tomatoes and green chilies
1 (28 ounce) can (with liquid)
pimento-stuffed olives
1/3 cup (cut in thirds crosswise)
raisins
1/4 cup
capers
2 tablespoons (drained)
cooked quinoa
3 cups
fresh ground pepper
to taste
lime wedge
for serving
Instructions
1
In a large, deep skillet, heat the olive oil over medium-high heat until shimmering.
2
Add the diced onion and green bell pepper to the skillet and sauté, stirring frequently, until the onion becomes translucent, approximately 3 minutes.
3
Incorporate the minced garlic and cumin seeds, continuing to cook for an additional minute until fragrant.
4
Add the ground turkey or pork to the skillet, breaking it into small pieces as it cooks. Season with salt and brown the meat for about 3-4 minutes. Drain any excess fat from the skillet.
5
Sprinkle in the dried oregano, chili powder, and ground cinnamon. Then, pour in the diced tomatoes (with their juices), followed by the olives, raisins, and capers. Bring the mixture to a rolling boil.
6
Once boiling, reduce the heat to low, cover the skillet, and let it simmer for roughly 15 minutes to allow the flavors to meld wonderfully.
7
Stir in the cooked quinoa, adjusting the seasoning with fresh ground pepper to taste. Heat through until everything is hot, about 1 more minute.
8
Serve the stew in large, shallow bowls, garnishing with lime wedges on the side for an extra zesty touch.
9
Enjoy this stew paired with a dry grenache-based rosé wine from Spain or southern France for a delightful dining experience.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Zesty Quinoa Picadillo Stew?
It is a flavorful twist on traditional Spanish, Caribbean, and Latin American picadillo, combining ground meat with quinoa, raisins, and olives in a hearty stew.
What type of meat can I use in this recipe?
The recipe calls for 1 lb of either ground turkey or ground pork.
Is the quinoa cooked before being added to the stew?
Yes, you should add 3 cups of already cooked quinoa to the skillet at the end of the cooking process.
How many servings does this recipe make?
This recipe makes approximately 4 to 6 servings.
What ingredients give the stew its sweet and savory flavor?
The combination of golden raisins, pimento-stuffed olives, capers, and aromatic spices like cinnamon and cumin creates the sweet and savory profile.
What spices are included in the seasoning?
The seasoning includes cumin seeds, dried oregano, chili powder, and a hint of ground cinnamon.
How do I prepare the pimento-stuffed olives?
The olives should be cut into thirds crosswise before being added to the stew.
What kind of wine pairs well with this dish?
A dry grenache-based rosé wine from Spain or southern France is recommended.
How long should the stew simmer?
After bringing the mixture to a boil, reduce the heat and let it simmer for roughly 15 minutes.
What is the recommended garnish?
Serve the stew with lime wedges on the side for an extra zesty touch.
Do I need to drain the tomatoes and green chilies?
No, you should use the entire 28-ounce can including the liquid juices.
What vegetables are used in the base?
The base starts with one large diced onion and one large seeded and diced green bell pepper.
How much garlic is required?
The recipe requires 2 teaspoons of minced garlic.
What is the first step in the cooking process?
The first step is to heat one tablespoon of olive oil in a large, deep skillet over medium-high heat.
Should I drain the fat from the meat?
Yes, after browning the meat for 3-4 minutes, you should drain any excess fat from the skillet.
Are capers used in this recipe?
Yes, 2 tablespoons of drained capers are added to the stew.
How much cinnamon is added to the stew?
Only 1/8 teaspoon of ground cinnamon is used to add a warm, aromatic note.
How long do I cook the garlic and cumin seeds?
They should be cooked for about one minute until they become fragrant.
What is the role of quinoa in this version of picadillo?
Quinoa provides a unique texture and acts as a hearty, healthy substitute for the traditional rice or potatoes often found in picadillo.
What tags describe this recipe?
Tags include quinoa, picadillo, stew, Latin American, healthy, dinner, comfort food, and one-pot meal.
How should the stew be served?
It should be served in large, shallow bowls with lime wedges.
Can I use cumin powder instead of seeds?
The recipe specifically calls for 1 teaspoon of whole cumin seeds for texture and flavor.
How much salt is needed?
The recipe suggests 1/2 teaspoon of salt, used when browning the meat.
When do you add the raisins and olives?
They are added along with the tomatoes, capers, and spices right before the mixture is brought to a boil.
How long do you heat the stew after adding the quinoa?
Heat it for about one more minute until everything is hot throughout.
Is this a spicy dish?
The dish contains chili powder and green chilies (from the canned tomatoes), but it is balanced by sweet raisins and aromatic cinnamon.
Can this be considered a one-pot meal?
Yes, it is categorized as a one-pot meal because the main components are finished together in a single large skillet.
How much olive oil is used?
One tablespoon of olive oil is used to sauté the vegetables.
What type of raisins are best?
While the ingredient list simply says 'raisins', the description highlights that golden raisins add great depth to the dish.
Is the onion diced or sliced?
The recipe calls for one large onion to be diced.