Colombian Quinoa, Turkey and Pumpkin Casserole with Cheese Crust

Instructions

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

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   2. Place the pumpkin on a tray, toss it with 1 tablespoon vegetable oil, a pinch of salt, and some black pepper. Roast for 20 minutes at 400 °F / 200 °C, until tender but not falling apart.

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   3. 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, let it rest for 5 minutes, and fluff with a fork.

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   4. In a large skillet over medium heat, warm the remaining tablespoon of vegetable oil. Sauté the scallions, tomatoes, and half of the garlic for 6 to 8 minutes, stirring, until a thick hogao forms.

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   5. Add the ground cumin and annatto or sweet paprika to the hogao and stir for 30 seconds to bloom the aromas.

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   6. Add the ground turkey, the remaining garlic, 1 teaspoon salt, and the rest of the black pepper. Cook for 8 to 10 minutes, breaking it up well, until the turkey is fully cooked with no pink remaining.

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   7. Stir half of the fresh cilantro into the turkey and hogao mixture. Taste and adjust salt if needed.

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   8. In a large bowl, combine the cooked quinoa, roasted pumpkin, and turkey mixture. Add the milk and beaten eggs, then mix until evenly combined.

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   9. Transfer the mixture to the greased baking dish and evenly scatter the grated farmer's cheese over the top.

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    10. Bake the casserole for 18 to 20 minutes at 375 °F / 190 °C, until hot, set, and the cheese is fully melted.

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    11. For a deeper golden crust, broil or bake 2 to 3 additional minutes at 425 °F / 220 °C, watching closely so it does not burn.

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    12. Remove from the oven, let rest for 5 minutes, and finish with the remaining fresh cilantro before serving.