Highland Creamy Quinoa Casserole with Annatto Mushrooms and Seared Cheese

Instructions

1. 1

   1. In a medium pot, combine the rinsed quinoa, vegetable broth, and milk. Bring to a gentle boil over medium heat, then lower the heat and cook covered for 15 minutes, until the quinoa is tender and creamy.

2. 2

   2. Meanwhile, heat a large skillet over medium heat. Add the butter and 1 tablespoon (15 ml) annatto oil. Add the red onion and cook for 5 minutes until translucent. Stir in the garlic, cumin, black pepper, and half of the salt; cook 1 minute more.

3. 3

   3. Increase to medium-high heat and add the sliced mushrooms. Sauté for 6 to 8 minutes until they release their moisture and begin to brown. Add the corn kernels and cook 3 additional minutes.

4. 4

   4. When the quinoa is ready, mix it with the mushroom and corn refrito. Cook everything together for 2 minutes, stirring, so the casserole becomes cohesive and creamy. Adjust with the remaining salt if needed.

5. 5

   5. Heat another nonstick skillet over medium-high heat. Add the remaining tablespoon of annatto oil and sear the fresh cheese slices for 2 to 3 minutes per side, until golden without falling apart.

6. 6

   6. If you want a lightly baked top, transfer the quinoa mixture to an oven-safe dish and bake at 400°F / 200°C for 8 minutes. This step is optional but gives it a more casserole-like texture.

7. 7

   7. Remove from the heat or oven. Add the cilantro, parsley, and lime juice, mixing gently.

8. 8

   8. Serve the casserole hot in shallow bowls and top with the seared cheese and avocado slices. Serve immediately.