Gratinated Chilean Quinoa, Corn and Kelp Casserole with Chanco Cheese and Roasted Tomato Pebre

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the halved tomatoes on a tray, rub them with 1 tablespoon of vegetable oil, add a pinch of salt, and roast for 20 minutes until soft and lightly charred on the edges.

2. 2

   While the tomatoes roast, cook the quinoa. Place the rinsed quinoa, water, and 1/2 teaspoon salt in a saucepan. Bring to a boil, reduce the heat, cover, and cook for 15 minutes until the liquid is absorbed. Turn off the heat and let it rest for 5 minutes. Fluff with a fork.

3. 3

   Heat water in a small pot and boil the soaked kelp for 10 minutes to soften it. Drain well and chop finely if the pieces are still large.

4. 4

   In a large skillet, heat the remaining 1 tablespoon of vegetable oil over medium heat. Add the onion, carrot, and red bell pepper. Cook for 6 minutes until softened. Stir in the garlic, dried oregano, ground cumin, merken, and black pepper, and cook for 1 more minute.

5. 5

   Add the chopped kelp and corn kernels to the skillet. Cook for 4 minutes, stirring, to combine the flavors. Then add the cooked quinoa and vegetable broth. Cook for 2 more minutes and adjust with the remaining salt.

6. 6

   Remove the roasted tomatoes from the oven and let them cool for 5 minutes. Chop them and mix in a bowl with the fresh cilantro, green chili, lemon juice, and a pinch of salt to make the roasted tomato pebre.

7. 7

   Lower the oven temperature to 200 °C / 400 °F. Transfer the quinoa, kelp, and corn mixture to a baking dish. Spread the chanco cheese evenly on top.

8. 8

   Bake at 200 °C / 400 °F for 12 to 15 minutes, until the chanco cheese is melted and browned in spots.

9. 9

   Let the casserole rest for 5 minutes before serving. Serve each portion with a generous spoonful of roasted tomato pebre on top or on the side.