Chilean Quinoa, Pumpkin and Goat Cheese Merkén Bake

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Grease a medium baking dish with the butter and set aside.

2. 2

   Place the pumpkin on a baking tray, toss with 1 tablespoon olive oil, half of the salt, and a little black pepper. Roast for 20 minutes at 200 °C / 400 °F, until tender and lightly golden.

3. 3

   Meanwhile, cook the quinoa. Bring the water to a boil in a saucepan, add the rinsed quinoa, lower the heat, and cook covered for 15 minutes until the liquid is absorbed. Turn off the heat and let it rest for 5 minutes. Fluff with a fork.

4. 4

   In a skillet over medium heat, warm the remaining tablespoon of olive oil. Cook the onion for 6 to 8 minutes until soft and golden. Add the garlic, dried oregano, and 1 teaspoon merkén, and cook for 1 minute more.

5. 5

   In a large bowl, combine the cooked quinoa, roasted pumpkin, sautéed onion mixture, fine cornmeal, and parsley. Then stir in the beaten eggs and milk. Add the crumbled goat cheese, remaining merkén, the rest of the salt, and black pepper to taste.

6. 6

   Pour the mixture into the greased baking dish and spread it evenly. Bake at 190 °C / 375 °F for 22 to 25 minutes, until the bake is set in the center and golden on top.

7. 7

   Let it rest for 8 minutes before serving so it holds its shape better. Serve hot or warm.

8. 8

   If you want a deeper golden top, switch the oven to broil for 2 to 3 minutes at the end, watching closely, at about 230 °C / 450 °F equivalent top heat depending on your oven.