Toasted Quinoa Bake with Beef Charqui, Sweet Squash and Warm Cilantro Pebre

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Grease a medium baking dish with a little of the butter or oil.

2. 2

   Place the sweet squash on a baking tray and toss with 1 tablespoon vegetable oil, 1/2 teaspoon salt, 1/2 teaspoon merken, and a pinch of black pepper. Roast for 25 minutes at 200 °C / 400 °F, until tender and browned at the edges.

3. 3

   Place the beef charqui in a bowl with 500 ml (2 cups) hot water and let it soak for 15 minutes. Drain well and shred more finely if needed.

4. 4

   Meanwhile, toast the quinoa in a dry pot over medium heat for 3 to 4 minutes, stirring, until nutty-smelling. Add 750 ml (3 cups) water and 1/2 teaspoon salt. Cook over low heat for 15 minutes, until the quinoa is tender and the liquid is absorbed. Turn off the heat and let it rest for 5 minutes.

5. 5

   In a large skillet, heat the remaining 1 tablespoon vegetable oil with 15 g (1 tbsp) butter. Cook the onion for 8 minutes until soft and golden. Add the garlic, dried oregano, ground cumin, and remaining merken; cook 1 minute more.

6. 6

   Add the soaked charqui to the skillet and cook for 3 minutes so it absorbs the flavors. Fold in the roasted squash and mix gently. Adjust with a little salt and pepper if needed.

7. 7

   In a large bowl, combine the cooked quinoa with the skillet mixture. Add the milk, beaten eggs, and half of the chanco cheese. Stir until evenly combined.

8. 8

   Transfer the mixture to the greased baking dish, level the top, and scatter over the remaining chanco cheese and the final 15 g (1 tbsp) butter in small pieces. Bake at 190 °C / 375 °F for 25 minutes, until the bake is set and golden on top.

9. 9

   While it bakes, make the warm pebre. In a small skillet, heat the beef broth until just simmering. Add the tomato, cilantro, white wine vinegar, and a pinch of salt. Cook over low heat for 2 minutes, just to warm it through and blend the flavors.

10. 10

    Let the bake rest for 10 minutes out of the oven before serving. Cut into portions and serve each one with a spoonful of warm cilantro-tomato pebre.