Quinoa, Kelp and Pumpkin Gratin Cazuela with Wine-Braised Onion

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F. Grease a medium baking dish with a little butter.

2. 2

   2. Rinse the quinoa under cold water. Place it in a saucepan with 500 ml (2 cups) water and a pinch of salt. Cook over medium heat for 15 minutes, until the grains are tender and the liquid is absorbed. Set aside.

3. 3

   3. Toss the pumpkin cubes with 1 tablespoon vegetable oil, half of the oregano, a pinch of salt, and some black pepper. Spread on a tray and roast at 200 °C / 400 °F for 20 minutes, until tender and lightly browned. Set aside.

4. 4

   4. Meanwhile, cook the soaked kelp in boiling water for 10 minutes. Drain well and chop more finely if needed.

5. 5

   5. In a large skillet, heat 1 tablespoon vegetable oil with a small piece of butter. Add the onion and cook for 8 minutes over medium heat until softened. Add the garlic, kelp, merken, the remaining oregano, salt, and pepper. Cook 3 minutes more.

6. 6

   6. Add the white wine to the skillet and cook for 2 to 3 minutes, until slightly reduced and the onion is juicy. Remove from the heat.

7. 7

   7. In a small saucepan, melt the remaining butter over medium heat. Add the flour and stir for 1 minute. Gradually pour in the milk, whisking to avoid lumps. Add the cream and cook for 3 to 4 minutes until thickened.

8. 8

   8. Stir two thirds of the grated chanco cheese into the sauce and mix until melted. Adjust with salt and pepper.

9. 9

   9. In a large bowl, combine the cooked quinoa, roasted pumpkin, and the sautéed kelp-onion mixture. Add the cheese sauce and mix well.

10. 10

    10. Transfer the mixture to the buttered baking dish and top with the remaining chanco cheese. Bake at 200 °C / 400 °F for 15 minutes, until bubbling and golden on top.

11. 11

    11. Let rest for 5 minutes before serving. Finish with chopped fresh parsley on top.