Vegetarian Cuban Picadillo
This vegetarian Cuban Picadillo swaps meat for red quinoa and French lentils, creating a hearty and flavorful dish. With a rich tomato base and warming spices like cumin and cinnamon, it’s the perfect comforting meal.
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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