Ingredients
1 tbsp olive oil
1 large onion, diced
1 green pepper, seeded and diced
2 tsp minced garlic
1 tsp cumin seeds
1 lb lean ground beef
1/2 tsp salt
1 tsp dried oregano
1/2 tsp chili powder
1/8 tsp ground cinnamon
1 can (28oz) diced tomatoes with green chiles, with liquid
1/3 cup pimiento-stuffed olives, cut into thirds, crosswise
1/4 cup raisins
2 tbsp drained capers
3 cups cooked Quinoa
fresh ground pepper to taste
serve with lime wedges
Preparation
Heat oil over high heat in large, deep sikllet. Add onion and green pepper and cook, stirring freqently, until onion is translucent, about 3 minutes. Stir in garlic and cumin seeds and cook 1 minute more. Add beef and salt. Break up meat into bits. Continue cooking until beef is brown and crumbly, 3 to 4 minutes. Pour off any rendered fat. Stir in oregano, chili powder, cinnamon, tomatoes, olives, raisins and capers. Bring to a boil. Reduce heat, cover and simmer until flavors have mingled, about 15 min. To finish, stir in quinoa and adjust seasonings, adding pepper to taste. Cook until hot, about 1 minute. Accompany with lime wedges. Can sub ground turkey, pork or meatloaf mix. Can use hullless barley or brown rice instead of quinoa.
