“From: "Whole Grains Every Day, Every Way" by Lorna Sass. "Picadillo, a zesty ground beef stew of Spanish orgin, was welcomed enthusiastically into the kitchens of many Caribbean and Latin American cooks during the Colonial period. Variations abound, but I favor the ones that achieve a balance of sweet and salty by including raisins and pimento-stuffed olives. 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."”

Ingredients Nutrition


  1. Heat the olive oil over high heat in a large, deep skillet.
  2. Add the onion and green bell pepper and cook, stirring frequently, until the onion is translucent, about 3 minutes.
  3. Stir in the garlic and cumin seeds and cook 1 minute more.
  4. 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.
  5. 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.
  6. Stir in the quinoa and adjust the seasonings, adding pepper to taste. Cook until the mixture is hot, about 1 minute more.
  7. Serve in large, shallow bowls.
  8. Accompany with a bowl of lime wedges.
  9. A dry grenache-based rose wine from Spain or southern France is a recommended to drink with this dish.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a