Quinoa Beef Picadillo
Transform your weeknight dinners with this vibrant and nutrient-packed Quinoa Beef Picadillo! This hearty Latin-inspired dish combines the earthy goodness of protein-rich quinoa and savory ground beef, all simmered with fragrant spices like cumin, paprika, and oregano. A medley of textures and flavors comes from sweet raisins, briny green olives, and tender bell peppers, making every bite irresistibly satisfying. Ready in just 40 minutes, this one-pan recipe is a wholesome twist on the classic picadillo, perfect for busy evenings. Serve it as a standalone dish or pair it with rice, tortillas, or a fresh salad for a complete, comforting meal the whole family will love.
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 cup diced tomatoes (canned or fresh)
- 2 tablespoons tomato paste
- 1 medium green bell pepper, diced
- 0.25 cup raisins
- 0.33 cup green olives, sliced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
Instructions
Rinse the quinoa under cold water in a fine-mesh strainer to remove any bitterness.
In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and the water is absorbed. Remove from heat, fluff with a fork, and set aside.
In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes. Drain any excess fat if necessary.
Push the beef to one side of the skillet and add the chopped onion and garlic to the empty side. Cook for 2-3 minutes until the onion is translucent and fragrant.
Stir in the diced tomatoes, tomato paste, and green bell pepper. Combine well with the beef mixture, allowing it to cook for 2-3 minutes.
Add the raisins, green olives, ground cumin, paprika, oregano, salt, and black pepper. Mix thoroughly and let the mixture simmer for 5 minutes to allow the flavors to meld.
Fold in the cooked quinoa and stir until evenly combined. Cook for an additional 2-3 minutes to heat through.
Taste and adjust seasonings if needed.
Garnish with freshly chopped cilantro before serving. Serve warm, either on its own or alongside a salad, tortillas, or rice for a complete meal.
Nutrition Facts
Calories |
2225 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.7 g | 170% | |
| Saturated Fat | 38.3 g | 191% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 301 mg | 100% | |
| Sodium | 5176 mg | 225% | |
| Total Carbohydrate | 166.6 g | 61% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 45.6 g | ||
| Protein | 109.9 g | 220% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 294 mg | 23% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 2830 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
