Chilean Quinoa, Corn and Mushroom Gratin Stew with Merkén and Chanco Cheese

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F.

2. 2

   In a medium pot, heat 1 tablespoon olive oil over medium heat. Add the rinsed quinoa and stir for 1 minute. Pour in the hot vegetable broth, add 1/2 teaspoon salt, and cook over low heat for 15 minutes, until the quinoa is tender and has absorbed almost all the liquid. Set aside.

3. 3

   Meanwhile, heat the remaining tablespoon of olive oil with the butter in a large skillet over medium-high heat. Add the onion and cook for 4 minutes until translucent. Stir in the garlic and cook for 30 seconds.

4. 4

   Add the sliced mushrooms and cook for 6 to 8 minutes, until they release and evaporate their moisture. Add the diced kabocha squash, corn, oregano, cumin, 1 teaspoon merkén, black pepper, and the remaining salt. Cook for 5 minutes, stirring occasionally.

5. 5

   Pour in the white wine and let it reduce for 2 minutes. Add the cream and stir until the mixture becomes saucy and cohesive. Mix in the chopped cilantro and remove from the heat.

6. 6

   Combine the cooked quinoa with the creamy vegetable and mushroom mixture. Transfer everything to a baking dish about 8 x 12 inches.

7. 7

   Spread the chanco cheese evenly over the top. Then scatter the crumbled marraqueta bread and sprinkle the remaining teaspoon of merkén over the surface.

8. 8

   Bake for 18 to 20 minutes at 200 °C / 400 °F, until the cheese is melted and the topping is golden. For deeper browning, broil for 2 additional minutes, watching closely.

9. 9

   Let rest for 5 minutes before serving so the gratin stew can set slightly and be easier to portion.