Green Bean and Corn Casserole with Merkén Quinoa Crust

Instructions

1. 1

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

2. 2

   Place the quinoa in a saucepan with the water and 1/2 teaspoon salt. Bring to a boil, reduce the heat, and cook covered for 15 minutes, until the grains are tender and the liquid is absorbed. Turn off the heat and let it rest for 5 minutes.

3. 3

   While the quinoa cooks, heat the olive oil in a large skillet over medium heat. Add the onion and cook for 5 minutes until translucent. Stir in the garlic and cook for 1 more minute.

4. 4

   Add the green beans, grated kabocha squash, and corn to the skillet. Season with cumin, oregano, 1 teaspoon merkén, 3/4 teaspoon salt, and black pepper. Cook for 8 to 10 minutes, stirring, until the vegetables are tender but still have some texture.

5. 5

   Pour the milk into the skillet and cook for 2 minutes so the filling becomes moist and cohesive. Remove from the heat, add the fresh basil, and mix well.

6. 6

   In a large bowl, combine the cooked quinoa with the beaten eggs and two-thirds of the grated cheese. Add the remaining half of the merkén and stir until the mixture is thick and creamy.

7. 7

   Spread the green bean and corn sauté in the prepared baking dish. Cover with the quinoa mixture, smoothing gently with a spoon. Sprinkle the remaining cheese and the rest of the merkén on top.

8. 8

   Bake for 20 to 22 minutes at 200 °C / 400 °F, until the top is golden and the filling is bubbling around the edges. For deeper color, broil for 2 additional minutes, watching closely.

9. 9

   Remove from the oven and let rest for 5 minutes before serving so the casserole can set. Serve hot.