Colombian Quinoa, Criollo Sausage and Pumpkin Casserole with Cheese Crust

Instructions

1. 1

   Preheat the oven to 400°F / 200°C. Place the pumpkin on a baking tray and toss it with 1 tablespoon (15 ml) vegetable oil, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and the annatto powder. Roast for 20 minutes at 400°F / 200°C until tender and lightly browned.

2. 2

   Meanwhile, place the quinoa in a pot with the water and 1/2 teaspoon salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes until the liquid is absorbed. Turn off the heat and let it rest for 5 minutes. Fluff with a fork.

3. 3

   Heat the remaining tablespoon of vegetable oil in a large skillet over medium heat. Add the criollo sausage and brown for 6 to 8 minutes, stirring, until it releases some fat and is fully cooked. Remove and set aside.

4. 4

   In the same skillet, add the scallions, tomato, garlic, and red bell pepper. Cook for 6 minutes over medium heat until a thick hogao forms. Stir in the ground cumin, dried oregano, the remaining salt, and a little more black pepper. Cook 2 more minutes.

5. 5

   In a large bowl, combine the cooked quinoa, roasted pumpkin, browned sausage, hogao, and fresh cilantro. Stir gently so the pumpkin keeps some texture.

6. 6

   Add the milk, beaten eggs, and two-thirds of the queso campesino or mozzarella. Mix well until the filling is moist and evenly combined.

7. 7

   Transfer the mixture to a lightly greased baking dish. Sprinkle the remaining cheese on top to create the crust.

8. 8

   Bake the casserole for 18 minutes at 375°F / 190°C. Then, if you want extra color, broil or finish baking for 2 to 3 additional minutes at 425°F / 220°C, watching closely, until the cheese is golden and bubbly.

9. 9

   Let it rest for 8 minutes before serving so it sets and slices more easily.