Picadillo got its name from the Spanish derivative of "picar" meaning to chop, because most of the ingredients inside the recipe are chopped or minced. Usually, the recipe’s main ingredient is some type of chopped meat, but in this Vegetarian Cuban Picadillo recipe, we use a mixture of other plant-based favorites combined for a warming and satisfying meal.
There are many different versions of Picadillo, with Mexico, Cuba, and Spain seemingly having some of the earliest records of this type of recipe. This version is most inspired by the Cuban take on Picadillo. Each variation has its own unique ingredients and cultural touches.
For this Cuban Picadillo recipe, we replaced the meat with a mixture of red quinoa and French lentils. This not only provides a substantial amount of protein and added health benefits but also creates a texture similar to chopped meat.
Picadillo is primarily a tomato-based sauce, but with surprisingly warming seasonings. As you read through the ingredient list, you may be shocked by some of the spices we add, but the result is absolutely delicious—a welcome change from typical flavor combinations.
This is a perfect alternative to the usual soup on a cold night. The ingredients are filling, and the spices really bring that cozy, comforting feeling. Looking for an amazing side dish to go along with it? Try out this Mango Avocado Cucumber Salad. 🥭
Ingredients
This Cuban Picadillo recipe features red quinoa and French lentils as a plant-based twist on the classic. The dish is seasoned with warming spices and a rich tomato base for a flavorful meal.
- French Green Lentils
- Red Quinoa
- Potatoes
- Canned Tomatoes
- Green Bell Peppers
- Onions
- Yellow Raisins
- Green Olives
Not all ingredients are pictured, see recipe card for quantities.
Storage
You can store Vegetarian Cuban Picadillo in the refrigerator for 3 to 4 days in an airtight container.
Pairing
These are my favorite dishes to serve with Vegetarian Cuban Picadillo:
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📖 Recipe
Vegetarian Cuban Picadillo
Ingredients
- 1 ½ cups Red Quinoa, cooked *See Notes
- 1 ½ cups French Green Lentils, cooked *See Notes
- 2 cloves Garlic, minced
- 1 medium Onion, finely chopped
- 2 medium Potatoes, cubed
- 1 Green Bell Pepper, finely chopped
- ½ cup Green Olives, pitted and sliced
- ¼ cup Capers
- ½ cup Yellow Raisins
- 1 can Tomatoes, petite diced 14.5 oz
- 2 tablespoon Olive Oil
- 1-2 tablespoon White Vinegar
- 1-2 tablespoon Sugar *optional
- 1 teaspoon Cumin
- ¼ teaspoon Cinnamon
- ½ cup Vegetable Broth
- Salt and Pepper
Toppings & Serving
- Tostones Chips
- White Rice
Instructions
- Before you start, cook the french green lentils and red quinoa. See notes for dry measurements.
- In a separate pan, heat a teaspoon of olive oil and sauté the diced potatoes until they're lightly golden and nearly cooked through (about 5-7 minutes). Set them aside.
- In a medium-large Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, bell pepper, and garlic, and sauté for 5-7 minutes, until the vegetables soften.
- Stir in the cumin, cinnamon, salt, and pepper. Add the entire can of tomatoes, white vinegar, and the vegetable broth. Add the cooked lentils and quinoa. Stir well to combine.
- Add the olives, capers, raisins, and sugar. Stir everything together and bring the mixture to a simmer.
- Add the sautéed potatoes to the skillet, mixing them into the sauce. Let everything simmer for about 15-20 minutes, until the potatoes are tender and the flavors meld together. If the mixture gets too thick, add a bit more water or broth.
- Taste and adjust the seasoning. Serve the picadillo over white rice, and garnish with tostones chips.
Notes
- To make about 1.5 cups of cooked French green lentils, cook ¾ cup dried lentils according to package directions.
- To make about 1.5 cups of cooked red quinoa, cook ¾ cup dried quinoa according to package directions.
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