Categories: Meals

Ingredients

• 1 chopped onion
• 1 1/2 tsp ground cumin
• 2 tbsp. olive oil
• 14 thawed chopped roasted tomato halves
• 8 thawed chopped roasted chicken thighs
• 1 1/4 cups chicken stock
• 8 sliced large pimiento-stuffed olives
• 1/3 cup raisins
• 4 cups cooked quinoa
• 1 tsp ground turmeric
• Fresh parsley leaves

Directions

1. In large saucepan over medium-high, cook onion and cumin in oil, stirring often, until onion softens, about 5 minutes. Add next 5 ingredients; cook picadillo over medium until thickened, about 30 minutes; season. In large bowl, mix quinoa and turmeric; season. Top quinoa with picadillo and parsley.

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