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.
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!
- 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
- Heat the olive oil over high heat in a large, deep skillet.
- Add the onion and mushrooms and cook, stirring frequently, until the onion is translucent, about 3 minutes.
- Stir in the garlic and cumin and cook 1 minute more.
- 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)
- 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.
- In the meantime, quickly sauté the pepper in the skillet you used earlier.
- Stir in the hot olive mix, peppers. and ground pepper.
- Serve in large, shallow bowls, giving a squeeze of fresh lime if desired.