Vegetarian
Quinoa Crumble Picadillo
Ingredients
- 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
PREPARATION
- Heat a small amount of oil in a pot.
- Add the onion and garlic and sauté.
- Add tomato paste and cook until it begins to caramelize on the bottom of the pot (2-3 minutes).
- Add diced tomatoes with juice, cumin, cinnamon, raisins and bring to a simmer.
- Crumble in the quinoa and add the almonds. Cook over medium heat till almost dry.
- Season to taste with salt and pepper, stir in parsley.
- 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