Toasted Quinoa Pie with Jack Mackerel, Pumpkin Filling, and Merkén Corn Crust

Name: Toasted Quinoa Pie with Jack Mackerel, Pumpkin Filling, and Merkén Corn Crust
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Yield: 6
Cuisine: Chilena
Ingredients: 1 cup quinoa; 2 cups vegetable broth or water; 12 oz canned jack mackerel, drained; 1 1/2 cups white onion; 2 cloves garlic; 1 cup red bell pepper; 2 cups pumpkin or kabocha squash; 2 cups corn kernels; 4 oz chanco cheese, grated; 3/4 cup milk; 2 units eggs; 3 tbsp vegetable oil; 2 tsp merkén; 1 tsp ground cumin; 1 tsp sweet paprika; 1/2 tsp dried oregano; 1/4 cup fresh cilantro; 1 1/4 tsp salt; 1/2 tsp black pepper

An original Chilean savory bake combining toasted quinoa simmered in broth, a juicy jack mackerel filling with onion, garlic, cumin, and paprika, roasted pumpkin cubes, and a creamy corn topping with chanco cheese and a touch of merkén. Baked until golden, it delivers comforting Chilean flavors with creamy texture, distinct grains, and gratinated edges.

30 minPrep

55 minCook

85 minTotal

6Servings

High Protein

Ingredients

Adjust servings

180 g quinoa (enjuagada)
500 ml vegetable broth or water (for cocer the quínoa)
340 g canned jack mackerel, drained (desmenuzado)
200 g white onion (chopped diced small)
10 g garlic (chopped fino)
120 g red bell pepper (chopped diced small)
300 g pumpkin or kabocha squash (diced small)
300 g corn kernels (fresh or congelado)
120 g chanco cheese, grated (divided)
180 ml milk (whole or semidescremada)
2 units eggs (batidos)
45 ml vegetable oil (divided)
4 g merkén (divided)
2 g ground cumin
2 g sweet paprika
1 g dried oregano
15 g fresh cilantro (chopped)
8 g salt (or to taste)
1 g black pepper (freshly ground)

Nutrition facts

per serving

382 kcal

Calories

24 g

Protein

28 g

Carbs

19 g

Fat

4 g

Fiber

24 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyEggsFish

Instructions

1
1. Preheat the oven to 200 °C / 400 °F. Place the pumpkin on a baking tray, toss it with 1 tablespoon vegetable oil, a pinch of salt, and black pepper, and roast for 20 minutes until tender and lightly golden.
2
2. Meanwhile, heat a medium saucepan and toast the quinoa dry for 2 to 3 minutes, stirring, until it smells nutty. Add the vegetable broth or water and 1/2 teaspoon salt. Cook over low heat for 15 minutes, cover, and let rest for 5 minutes. Fluff with a fork.
3
3. In a large skillet, heat 1 tablespoon vegetable oil over medium heat. Sauté the white onion and red bell pepper for 6 minutes. Add the garlic, ground cumin, sweet paprika, dried oregano, 1 teaspoon merkén, and cook 1 minute more.
4
4. Add the flaked jack mackerel to the skillet and gently stir for 2 minutes so it blends with the sautéed vegetables without breaking up too much. Taste and adjust with some of the salt and black pepper. Remove from the heat and stir in half of the chopped fresh cilantro.
5
5. In a blender or food processor, combine the corn kernels, milk, eggs, half of the grated chanco cheese, the remaining 1 teaspoon merkén, and a pinch of salt. Blend until thick and creamy, leaving a little texture.
6
6. Grease a medium baking dish with the remaining 1 tablespoon vegetable oil. Spread the cooked quinoa as the base. Evenly distribute the jack mackerel filling on top, then the roasted pumpkin.
7
7. Pour the corn mixture over the filling. Sprinkle the remaining grated chanco cheese on top and add a little black pepper.
8
8. Bake at 190 °C / 375 °F for 30 minutes, or until the topping is set and golden around the edges. For deeper color, broil for 3 to 5 extra minutes, watching closely.
9
9. Let rest for 10 minutes before serving. Finish with the remaining chopped fresh cilantro on top and serve hot.

Chef tips

For deeper flavor, let the jack mackerel filling rest for 10 minutes before assembling the pie. If using frozen corn, thaw and drain it well so the topping sets properly.

Substitutions

You can replace the jack mackerel with tuna or mackerel. Chanco cheese can be swapped for low-moisture mozzarella or a mild melting cheese. Kabocha-type pumpkin can be replaced with butternut squash.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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