Just think of Picadillo as Latin-style sloppy joes, but much, much better. It's traditionally served over white rice, but we opted for a much healthier bed of warm, toasty quinoa. Make a double batch now, and thank us later.   

Makes 4 servings 

What you need

2 tablespoons Tessemae’s Lemon Garlic
1 onion, chopped
1 pound ground beef
coarse salt and freshly ground black pepper
1 cup chopped tomatoes
2 tablespoons Tessemae's Matty’s BBQ Sauce
2 teaspoons cinnamon
1 teaspoon cumin
2/3 cup raisins
2/3 cup pitted stuffed olives, sliced
3 cups cooked quinoa 

 
What you do  

1. Heat Lemon Garlic in a large nonstick skillet over medium high heat. Add onion to pan and cook until softened, about 5 minutes.
2. Add beef to skillet and sprinkle with salt and pepper. Cook beef, stirring often, until cooked through.
3. Stir in tomatoes, Matty’s BBQ sauce, cinnamon and cumin and lower heat to low and cover pan; simmer for 10 minutes.
4. Uncover pan and stir in raisins and olives; serve over quinoa.