Criollo Quinoa Bake with Paprika Chicken, Roasted Squash and Sardo Cheese Crust

Instructions

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   1. Preheat the oven to 220 °C / 425 °F. Place the squash on a baking dish, toss it with 1 tablespoon olive oil, half the salt, and a little black pepper. Roast for 25 minutes, until tender and browned at the edges.

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   2. Meanwhile, rinse the quinoa under cold water. Place it in a saucepan with 480 ml water and a pinch of salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes until the liquid is absorbed. Turn off the heat, let it rest for 5 minutes, and fluff with a fork.

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   3. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and red bell pepper; cook for 5 minutes until softened. Add the garlic and cook 30 seconds more.

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   4. Add the chicken to the skillet along with the sweet paprika, dried oregano, ground cumin, mild crushed chili flakes, the remaining salt, and black pepper. Cook for 6 to 8 minutes, stirring, until the chicken is no longer pink.

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   5. Pour the chicken stock or water into the skillet and cook for 2 minutes to bring the flavors together. Remove from the heat and mix with the cooked quinoa, roasted squash, half the scallions, 60 g of the grated Sardo cheese, and the beaten eggs.

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   6. Lower the oven temperature to 200 °C / 400 °F. Lightly oil a baking dish. Spread the quinoa and chicken mixture evenly and press it gently with a spoon.

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   7. Mix the remaining grated Sardo cheese with the rest of the scallions and scatter it over the top of the bake. Drizzle with the remaining tablespoon of olive oil.

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   8. Bake at 200 °C / 400 °F for 18 to 20 minutes, until the top is golden and the bake is set in the center. For extra color, broil for 2 additional minutes, watching closely.

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   9. Let it rest for 5 minutes before serving so it can firm up. Serve hot in portions.