Hearty Chilean Quinoa, Roasted Corn and Turkey Stew with Basil Pebre

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the corn kernels on a baking tray, toss with 1 teaspoon (5 ml) of the vegetable oil and a pinch of salt, and roast for 12 minutes until lightly browned in spots. Set aside.

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   2. While the corn roasts, rinse the quinoa well under cold water and let it drain.

3. 3

   3. Heat a large pot over medium-high heat with 1 tablespoon (15 ml) of vegetable oil. Add the ground turkey, 1/2 teaspoon salt, black pepper, and ground cumin. Cook for 6 to 8 minutes, breaking it up, until well browned. Remove and set aside.

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   4. In the same pot, add the remaining tablespoon of vegetable oil. Add the onion, carrot, and red bell pepper. Cook for 5 minutes, stirring, until the vegetables soften.

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   5. Add the garlic, 1 chopped tomato for the stew, 1 teaspoon merken, and the dried oregano. Cook 2 minutes more, stirring, until the tomato starts to break down.

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   6. Return the browned ground turkey to the pot. Add the squash, potatoes, rinsed quinoa, and hot broth. Stir well and bring to a boil.

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   7. Once boiling, reduce the heat to medium-low, partially cover, and cook for 22 to 25 minutes, stirring once or twice, until the quinoa, potatoes, and squash are tender and the broth looks thicker.

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   8. Meanwhile, make the pebre: finely dice the remaining tomato and mix it in a bowl with the fresh basil, fresh cilantro, green chili, lemon juice, the remaining 1 teaspoon merken, and a pinch of salt. Let it rest for 10 minutes.

9. 9

   9. Stir the roasted corn into the pot and cook 3 minutes more to blend the flavors. Taste and adjust with the remaining salt if needed.

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    10. Serve the hearty stew piping hot and finish each bowl with a generous spoonful of basil pebre on top.