Quito-Style Quinoa Cazuela with Shrimp, Roasted Squash, and Herb Chili Sauce

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Toss the squash with 1 tablespoon (15 ml) achiote oil, 1/4 teaspoon salt, and a pinch of black pepper. Spread on a tray and roast for 20 to 25 minutes, until tender with golden edges.

2. 2

   While the squash roasts, place the shrimp in a bowl with 1 tablespoon (15 ml) lime juice, 1/2 teaspoon cumin, 1/4 teaspoon salt, and a pinch of black pepper. Mix and let rest for 10 minutes.

3. 3

   For the herb chili sauce, combine in a bowl one-third of the chopped onion, the fresh chili, culantro, parsley, 2 tablespoons (30 ml) lime juice, 2 tablespoons (30 ml) water, a pinch of salt, and a pinch of pepper. Set aside so the flavors can develop.

4. 4

   Heat 1 tablespoon (15 ml) achiote oil in a wide pot over medium heat. Add the remaining onion, red bell pepper, and half of the garlic. Cook for 5 to 7 minutes, stirring, until the vegetables are soft.

5. 5

   Add the remaining cumin, the oregano, and the rinsed quinoa. Stir for 1 minute to coat the quinoa in the sofrito.

6. 6

   Pour in the hot broth, bring to a gentle boil, then cook over medium-low heat for 12 to 15 minutes, until the quinoa is tender and most of the liquid has reduced.

7. 7

   Stir in the milk, ground peanuts, and crumbled fresh cheese. Cook for 3 to 4 minutes, stirring, until the mixture is creamy and slightly thickened. Add the butter and adjust with salt and pepper.

8. 8

   In a separate skillet, heat the last tablespoon (15 ml) of achiote oil over medium-high heat. Add the remaining garlic and cook for 20 seconds. Add the marinated shrimp and sauté for 2 to 4 minutes, until pink and cooked through.

9. 9

   Fold the shrimp, roasted squash, and half of the chives into the cazuela. Mix gently and cook 1 more minute so the flavors come together.

10. 10

    Serve the cazuela hot and finish with the remaining chives and spoonfuls of the herb chili sauce on top. If desired, add a little more fresh cheese when serving.