Chilean Pumpkin, Green Bean and Quinoa Stew with Merkén

Instructions

1. 1

   1. Rinse the quinoa under cold water for 1 minute, then drain well.

2. 2

   2. Heat a large pot over medium heat and add the olive oil. Add the onion, red bell pepper, and garlic, and cook for 6 to 8 minutes, stirring, until softened and fragrant.

3. 3

   3. Add the dried oregano, ground cumin, and merkén. Cook for 30 seconds to release their aroma without burning them.

4. 4

   4. Add the diced pumpkin, green beans, corn kernels, and rinsed quinoa. Stir well so everything is coated with the sautéed base.

5. 5

   5. Pour in the hot vegetable broth, add the salt and black pepper, and bring to a gentle boil. Once boiling, reduce the heat and cook covered for 20 minutes.

6. 6

   6. Uncover, stir, and lightly mash part of the pumpkin with a spoon to naturally thicken the stew. If it seems too thick, add up to 120 ml (1/2 cup) water.

7. 7

   7. Scatter the fresh cheese cubes over the top. If your pot is oven-safe, transfer it directly to a preheated oven at 220 °C / 425 °F for 8 minutes, until the cheese is lightly golden. If not, transfer the stew to a baking dish and bake at 220 °C / 425 °F for 8 minutes.

8. 8

   8. Remove from the oven, let rest for 3 minutes, and finish with chopped fresh parsley. Serve hot.