Colombian Smoked Turkey, Quinoa and Pumpkin Cazuela with Lulo Hogao

Instructions

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   1. In a medium saucepan, heat 5 ml (1 tsp) oil over medium heat. Add the rinsed quinoa and toast for 1 minute, stirring. Add 480 ml (2 cups) broth and a pinch of salt. Once it boils, reduce the heat, cover, and cook for 15 to 18 minutes until the quinoa is tender and the liquid is absorbed. Set aside.

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   2. Meanwhile, in a wide casserole pot or deep skillet, heat the remaining oil over medium heat. Sauté half of the scallions, half of the white onion, and half of the garlic for 3 to 4 minutes until fragrant.

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   3. Add half of the tomato, the cumin, annatto, half of the salt, and the black pepper. Cook for 5 minutes, lightly mashing the tomato to form a saucy base.

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   4. Add the diced pumpkin and stir well to coat it in the sautéed mixture. Pour in 360 ml (1.5 cups) broth, cover, and cook for 12 to 15 minutes until the pumpkin is almost tender.

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   5. Add the shredded smoked turkey and the coconut milk. Cook uncovered over medium-low heat for 8 minutes so the turkey heats through and the broth becomes lightly creamy.

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   6. Fold in the cooked quinoa and stir gently. Cook 5 minutes more, adding a little more broth if you want a looser cazuela. Adjust salt and pepper to taste.

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   7. For the lulo hogao, heat a small skillet over medium heat with 5 ml (1 tsp) oil. Add the remaining scallions, white onion, and garlic; cook for 2 to 3 minutes. Add the remaining tomato and chopped lulo with a pinch of salt. Cook for 6 to 8 minutes, stirring, until thick and glossy. Stir in the lime juice and half of the remaining cilantro.

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   8. If you want to finish the cazuela piping hot in the oven, preheat the oven to 400 °F (200 °C). Transfer the turkey, quinoa, and pumpkin mixture to an oven-safe baking dish, top with the crumbled cheese, and bake for 8 minutes until very hot and the cheese just starts to soften. You may also skip this step and serve directly.

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   9. Serve the finished cazuela with the lulo hogao spooned on top. Sprinkle with the toasted pumpkin seeds and the rest of the fresh cilantro before serving.