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