Chilean Quinoa and Sweet Pumpkin Bake with Goat Cheese and Merkén Crust

Instructions

1. 1

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

2. 2

   Place the sweet pumpkin on a tray and toss with 1 1/2 tablespoons olive oil, 1 teaspoon merken, the cumin, 1/2 teaspoon salt, and a little black pepper. Roast for 25 minutes at 400°F / 200°C until tender and lightly golden.

3. 3

   Meanwhile, cook the quinoa. Place the rinsed quinoa and water in a saucepan with 1/2 teaspoon salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes until the liquid is absorbed. Let rest for 5 minutes and fluff with a fork.

4. 4

   Heat the remaining olive oil in a skillet over medium heat. Add the onion and cook for 10 minutes, stirring, until soft and lightly caramelized. Add the garlic, dried oregano, and the remaining merken; cook 1 minute more.

5. 5

   Add the spinach to the skillet and cook for 2 minutes, just until wilted. Remove from the heat.

6. 6

   In a large bowl, combine the cooked quinoa, roasted pumpkin, onion-spinach mixture, parsley, milk, beaten eggs, and half of the goat cheese. Season with the remaining salt and black pepper.

7. 7

   Transfer the mixture to the greased dish and spread it evenly. Top with the fine cornmeal, grated melting cheese, and the remaining goat cheese, covering the surface evenly.

8. 8

   Bake at 375°F / 190°C for 25 minutes, until the bake is set in the center and the crust is golden.

9. 9

   Let it rest for 10 minutes before serving so it firms up and slices more neatly.