Chilean quinoa and spinach bake with mushroom pino, chanco cheese, and roasted pepper sauce

Name: Chilean quinoa and spinach bake with mushroom pino, chanco cheese, and roasted pepper sauce
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6
Cuisine: Chilena
Ingredients: 1 1/4 cup quinoa; 2 cups water; 7 oz spinach; 10.5 oz mushrooms; 1 1/2 cups onion; 2 cloves garlic; 6 oz chanco cheese; 3 units eggs; 1/2 cup plain yogurt; 1 large red bell pepper; 1/2 cup milk; 3 tbsp vegetable oil; 2 tsp paprika; 1 tsp dried oregano; 1/2 tsp ground cumin; 1 1/4 tsp salt; 1/2 tsp black pepper; 1 tbsp cornstarch; 2 tsp butter

An original savory bake inspired by home-style Chilean flavors: cooked quinoa mixed with spinach and egg, layered with a juicy mushroom and onion pino seasoned with paprika, topped with melted chanco cheese and served with a mild roasted red pepper yogurt sauce.

30 minPrep

45 minCook

75 minTotal

6Servings

Vegetarian

Ingredients

Adjust servings

220 g quinoa (enjuagada)
500 ml water (for cocer the quínoa)
200 g spinach (without stalks gruesos, chopped)
300 g mushrooms (chopped small)
200 g onion (chopped diced small)
10 g garlic (chopped fino)
180 g chanco cheese (grated or thinly sliced finas)
3 unit eggs (batidos)
120 g plain yogurt (for the sauce)
180 g red bell pepper (asado, pelado and without semillas)
120 ml milk (whole or semidescremada)
45 ml vegetable oil (divided)
4 g paprika (dulce)
1 g dried oregano (divided)
1 g ground cumin (for the pino)
8 g salt (or a taste, divided)
2 g black pepper (divided)
8 g cornstarch (for afirmar the mezcla)
10 g butter (for engrasar the fuente)

Nutrition facts

per serving

316 kcal

Calories

16.2 g

Protein

22.8 g

Carbs

18.1 g

Fat

3.7 g

Fiber

19.1 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyEggs

Instructions

1
Preheat the oven to 200 °C / 400 °F. Place the whole red bell pepper on a tray and roast for 20 to 25 minutes, turning once, until the skin is blistered. Remove it, cover for 10 minutes, then peel and discard the seeds and stem.
2
Meanwhile, rinse the quinoa under cold water. Place it in a saucepan with 500 ml (2 cups) of water and 1/2 teaspoon salt. Cook over medium heat until it boils; lower the heat, cover, and cook for 15 minutes. Turn off the heat, let it rest for 5 minutes, and fluff with a fork.
3
Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Add the onion and cook for 5 minutes. Stir in the garlic, mushrooms, paprika, cumin, 1/2 teaspoon oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 8 to 10 minutes, stirring, until the pino is flavorful and no excess liquid remains.
4
Add the chopped spinach to the mushroom pino and cook for 1 to 2 minutes, just until wilted. Remove from the heat and let it cool slightly.
5
In a large bowl, combine the cooked quinoa with the beaten eggs, cornstarch, milk, 1 tablespoon vegetable oil, the remaining oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
6
Grease a baking dish with the butter. Spread half of the quinoa mixture on the bottom. Distribute the mushroom and spinach pino on top. Cover with half of the chanco cheese. Finish with the remaining quinoa and top with the rest of the cheese.
7
Bake the casserole at 190 °C / 375 °F for 20 minutes. Then raise the temperature to 220 °C / 425 °F and broil/bake for 5 to 8 minutes more, until the cheese is golden and the center is set.
8
For the sauce, blend the roasted red pepper with the plain yogurt, a pinch of salt, a pinch of black pepper, and 1 teaspoon of any juices released by the pepper while resting. Blend until smooth.
9
Let the bake rest for 10 minutes before slicing. Serve hot with the roasted pepper sauce on the side or spooned over the top.

Chef tips

For a firmer bake, let the quinoa cool for 10 minutes before mixing it with the eggs. If the mushrooms release too much liquid, cook them 2 extra minutes so the filling does not make the base soggy.

Substitutions

You can replace chanco cheese with mozzarella or a mild melting cheese. The plain yogurt in the sauce can be swapped for mild sour cream. If you do not have paprika, use sweet paprika powder.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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