A delightful twist on the classic Picadillo, featuring quinoa and turkey for a wholesome and flavorful meal.
Heat the olive oil in a large skillet over medium heat.
Ensure the skillet is evenly coated with oil to prevent sticking.
Add the chopped onion and diced bell pepper to the skillet and sauté until softened.
Stir frequently to avoid burning the vegetables.
Stir in the minced garlic and ground cumin, cooking for an additional minute.
Adding spices at this stage enhances their aroma and flavor.
Add the ground turkey and salt, breaking it up with a spoon, and cook until browned.
Cook the turkey thoroughly to ensure it's fully browned and crumbly.
Mix in the oregano, chili powder, cinnamon, diced tomatoes, raisins, and capers. Simmer for 15 minutes.
Cover the skillet to retain moisture and blend the flavors.
Stir in the cooked quinoa and season with freshly ground pepper to taste.
Ensure the quinoa is evenly mixed with the other ingredients.
Serve the Picadillo hot, garnished with lime wedges.
Squeeze lime juice over the dish for a fresh and tangy flavor.
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