Quinoa Crumble Picadillo


  • 6 lb. Chef's Line® Mild Taco Flavored Quinoa Crumbles
  • 2 oz. Roseli® Olive Oil
  • 1 lb. Cross Valley Farms® Yellow Onion, medium dice
  • 1 T Monarch® Chopped Garlic in Oil
  • 4 oz. Roseli® Tomato Paste
  • 10 oz. Roseli Tomatoes 1/4" Diced Tomatoes in Juice
  • 1 tsp. Monarch Ground Cumin
  • 2 tsp. Monarch Ground Cinnamon
  • 2 tsp. Ground Black Pepper
  • 10 oz. Monarch Seedless Raisins
  • 6 oz. Monarch Almonds, sliced
  • 1 tsp. Monarch Dried Parsley


  1. Heat a small amount of oil in a pot.
  2. Add the onion and garlic and sauté.
  3. Add tomato paste and cook until it begins to caramelize on the bottom of the pot (2-3 minutes).
  4. Add diced tomatoes with juice, cumin, cinnamon, raisins and bring to a simmer.
  5. Crumble in the quinoa and add the almonds. Cook over medium heat till almost dry.
  6. Season to taste with salt and pepper, stir in parsley.
  7. Can be used as a filling for Empanadas, Taquitos, Arepas, Stuffed Peppers or Papas Rellenos.

Recipe by Chef Aran Essig, Food Fanatics® Chef, Denver North
Serves 25