Highland Quinoa, Corn and Cheese Cazuela with Annatto Egg

Instructions

1. 1

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

2. 2

   2. Place the quinoa in a saucepan with the water and 1/2 teaspoon of salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes until the quinoa absorbs the liquid and becomes tender. Turn off the heat and fluff with a fork.

3. 3

   3. While the quinoa cooks, heat 1 tablespoon of annatto oil in a skillet over medium heat. Sauté the paiteña onion for 4 minutes until translucent.

4. 4

   4. Add the garlic, cumin, remaining salt, and black pepper. Cook for 1 minute, stirring so the garlic does not burn.

5. 5

   5. Stir in the corn and cook for 3 minutes. Add the milk and let it gently simmer for 2 minutes so the flavors come together.

6. 6

   6. Remove the skillet from the heat and combine the corn mixture with the cooked quinoa, half of the fresh cheese, and the chopped cilantro.

7. 7

   7. Transfer the mixture to the greased baking dish and spread it evenly. Make 4 small wells on the surface and crack 1 egg into each well.

8. 8

   8. Drizzle the remaining 1 tablespoon of annatto oil over the top and scatter the rest of the fresh cheese over the cazuela.

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   9. Bake for 14 to 17 minutes at 200 °C / 400 °F, until the egg whites are set but the yolks are still slightly creamy.

10. 10

    10. Remove from the oven, let rest for 3 minutes, and finish with more chopped cilantro. Serve the cazuela hot with sliced avocado on the side.