Andean Creamy Quinoa Casserole with Mushrooms, Corn and Seared Cheese

Instructions

1. 1

   1. Rinse the quinoa well under cold water until it stops foaming. In a medium saucepan, heat 5 ml (1 tsp) annatto oil over medium heat, add the quinoa, and toast for 1 minute, stirring constantly.

2. 2

   2. Add the vegetable broth to the pot with the quinoa, bring to a boil, then reduce to a gentle simmer. Cook covered for 15 minutes, until the quinoa is tender and has absorbed most of the liquid.

3. 3

   3. Meanwhile, heat 15 ml (1 tbsp) annatto oil in a large skillet over medium heat. Add the red onion, garlic, cumin, oregano, salt, and black pepper. Sauté for 4 to 5 minutes until the onion is soft and fragrant.

4. 4

   4. Add the mushrooms and cook for 5 minutes, stirring occasionally, until they release their moisture and lightly brown. Add the corn kernels and cook 2 minutes more.

5. 5

   5. Pour the milk and heavy cream into the skillet. Cook over medium-low heat for 3 minutes, stirring, until a creamy base forms. Fold in the cooked quinoa and mix well so it fully combines with the sautéed mixture.

6. 6

   6. In another nonstick skillet, heat the remaining 10 ml (2 tsp) annatto oil over medium heat. Sear the fresh cheese cubes for 2 to 3 minutes per side, until golden on the outside but still tender inside.

7. 7

   7. Preheat the oven to 200 °C / 400 °F. Transfer the creamy quinoa, mushroom, and corn mixture to a baking dish. Arrange the seared cheese on top.

8. 8

   8. Bake for 8 to 10 minutes at 200 °C / 400 °F, until the casserole is bubbling around the edges. Remove from the oven, sprinkle with chopped cilantro, and let rest for 3 minutes before serving.

9. 9

   9. Serve hot, making sure each portion has creamy quinoa, mushrooms, corn, and several cubes of seared cheese.