Gratinated Chilean Turkey, Quinoa and Squash Cazuela with Herb Pebre

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Place the diced squash on a baking tray, toss it with 1 tablespoon olive oil, 1/4 teaspoon salt, and a pinch of pepper, and roast for 25 minutes, or until tender and lightly browned.

2. 2

   Meanwhile, place the quinoa in a saucepan with the water and 1/4 teaspoon salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes. Turn off the heat, let it rest for 5 minutes, and fluff with a fork.

3. 3

   Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and cook for 5 minutes until translucent. Stir in the garlic and cook for 1 more minute.

4. 4

   Add the turkey to the skillet along with the dried oregano, merken, ground cumin, 1/2 teaspoon salt, and the remaining pepper. Cook for 6 to 8 minutes, stirring, until the turkey is cooked through and lightly golden.

5. 5

   Add the corn kernels to the turkey mixture and cook for 2 more minutes. Remove from the heat.

6. 6

   In a large bowl, combine the cooked quinoa, roasted squash, turkey and corn mixture, milk, eggs, and half of the chanco cheese. Taste and adjust with the remaining salt if needed.

7. 7

   Transfer the mixture to a lightly oiled baking dish. Top with the remaining chanco cheese and bake at 190 °C / 375 °F for 20 minutes, until set and golden and bubbly on top.

8. 8

   While it bakes, make the pebre by mixing the tomato, cilantro, parsley, green chili, lemon juice, and the remaining tablespoon of olive oil. Stir well and let it rest for 10 minutes.

9. 9

   Let the gratinated cazuela rest for 5 minutes after removing it from the oven. Serve hot with a spoonful of herb pebre on top or on the side.