Baked Chilean quinoa, squash, and mussel casserole with merkén and marraqueta crust

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Toss the squash with 1 tablespoon olive oil, a pinch of salt, pepper, and 1 teaspoon merkén. Spread on a baking tray and roast for 20 minutes, until tender and lightly browned.

2. 2

   While the squash roasts, rinse the quinoa well under cold water. Place it in a saucepan with the hot stock, 1/2 teaspoon salt, and the dried oregano. Cook over medium-low heat for 15 minutes, until the grains are tender and most of the liquid has been absorbed.

3. 3

   Heat the remaining 1 tablespoon olive oil and half of the butter in a large skillet over medium heat. Add the onion and red bell pepper and cook for 5 minutes until softened. Stir in the garlic and cumin and cook 1 minute more.

4. 4

   Add the mussels to the skillet and toss gently. Pour in the white wine and cook for 2 to 3 minutes so it reduces slightly. Season with the remaining salt and black pepper.

5. 5

   Fold the cooked quinoa, roasted squash, and cream into the skillet. Stir carefully so the squash keeps some texture. Cook for 2 minutes until the mixture is moist and cohesive. Turn off the heat and add half of the fresh parsley.

6. 6

   In a bowl, combine the marraqueta crumbs with the remaining melted butter, grated chanco cheese, and the remaining 1 teaspoon merkén until you have a loose topping.

7. 7

   Transfer the quinoa, mussel, and squash mixture to a baking dish. Cover evenly with the marraqueta, cheese, and merkén topping.

8. 8

   Bake at 200 °C / 400 °F for 15 minutes, or until the top is deeply golden and crisp. For extra color, broil for 1 to 2 additional minutes, watching closely.

9. 9

   Remove from the oven, let rest for 5 minutes, and finish with the remaining fresh parsley before serving.