Ingredients

• 2 tsp olive oil
• 6-7 scallions, chopped
• 2 cloves garlic, minced
• 1 tomato, diced
• 1 tsp cumin
• 1/2 tsp Badia Sazon with Annato
• 1/2 lb beef, cubed into small bite size pieces (I used beef tenderloin)
• 5 cups water
• beef bullion
• 1 carrot, peeled and sliced
• 2 tbsp yellow bell pepper, diced
• 2 medium potatoes, peeled and cubed
• 1 cup cooked quinoa
• 6 tbsp fresh chopped cilantro
• salt and pepper to taste

Directions

1. Saute oil in a large pot, add scallions and garlic and sauté until soft over medium heat, about 3 minutes.

2. Add tomato, cumin, sazon with achiote, 1/4 cup cilantro and cook another 2 minutes.

3. Add beef, water, bullion, carrot, bell pepper, salt and bring to a boil.

4. Cover and simmer on low about 1-1/2 hours, until meat is tender.

5. Add potato and cooked quinoa and cook an additional 25 minutes.

6. Add remaining chopped cilantro and serve.

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