Colombian Quinoa, Sweet Corn and Mushroom Casserole in Coconut-Cilantro Hogao

Instructions

1. 1

   1. Preheat the oven to 200°C / 400°F. Lightly grease a medium baking dish or casserole with a little of the vegetable oil.

2. 2

   2. Place the quinoa in a saucepan with 480 ml (2 cups) water and 3 g (1/2 tsp) salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes until the liquid is absorbed. Turn off the heat, let it rest for 5 minutes, then fluff with a fork.

3. 3

   3. While the quinoa cooks, heat 15 ml (1 tbsp) oil in a large skillet over medium-high heat. Add the mushrooms, 1 g (1/4 tsp) salt, and black pepper. Sauté for 6 to 8 minutes until browned and their moisture has evaporated. Add the lime juice, stir, and remove from the heat.

4. 4

   4. In the same skillet, add the remaining 15 ml (1 tbsp) oil. Cook the scallions, tomato, garlic, and sweet pepper for 6 minutes over medium heat, stirring often.

5. 5

   5. Stir in the cumin, sweet corn, coconut milk, and 4 g (3/4 tsp) salt. Cook the hogao for 5 to 7 minutes over medium heat until slightly thickened. Add half of the chopped cilantro and stir.

6. 6

   6. Add the cooked quinoa and browned mushrooms to the hogao. Mix well so everything is evenly combined. Taste and adjust salt if needed.

7. 7

   7. Transfer the mixture to the greased baking dish. Scatter the crumbled cheese on top and arrange the plantain half-moons in a partial single layer over the surface.

8. 8

   8. Bake for 12 to 15 minutes at 200°C / 400°F, until the cheese is hot, the edges are bubbling, and the plantain is lightly golden.

9. 9

   9. Remove from the oven, let rest for 3 minutes, and finish with the remaining fresh cilantro on top. Serve hot.

10. 10

    10. If you want a more golden top, switch the oven to broil for the last 2 minutes at 230°C / 450°F, watching closely so the cheese and plantain do not burn.