Toasted Quinoa Pie with Corn, Spinach and Chanco Cheese Filling with Merkén

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Grease a medium baking dish with 1/2 tablespoon olive oil and sprinkle 1 tablespoon breadcrumbs over the bottom and sides.

2. 2

   Place the quinoa in a fine sieve and rinse well. In a medium pot, toast the quinoa with 1/2 tablespoon olive oil for 2 minutes over medium heat, stirring. Add the water and 1/2 teaspoon salt, bring to a boil, reduce the heat, and cook covered for 15 minutes or until tender and the liquid is absorbed.

3. 3

   While the quinoa cooks, heat 1 tablespoon olive oil and the butter in a large skillet over medium heat. Add the onion and cook for 6 to 8 minutes until translucent and lightly golden. Stir in the garlic, 1 teaspoon merken, the oregano, cumin, and black pepper, and cook 1 minute more.

4. 4

   Add the corn to the skillet and cook for 4 minutes, stirring. Add the spinach and cook for 2 minutes until wilted. Stir in the parsley, season with 1/2 teaspoon salt, and remove from the heat.

5. 5

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

6. 6

   Spread two thirds of the quinoa mixture in the prepared baking dish, pressing gently to form an even base. Spoon the onion, corn, and spinach filling over it. Cover with the remaining quinoa mixture in spoonfuls, leaving some of the filling visible for a rustic finish.

7. 7

   Sprinkle the remaining chanco cheese, the remaining breadcrumbs, and 1/2 teaspoon merken on top. Bake for 22 to 25 minutes at 200 °C / 400 °F, until the surface is golden and the pie is set.

8. 8

   Let it rest for 8 minutes before serving so it firms up and slices more easily.