Chilean Quinoa and Sweet Pumpkin Bake with Cheese Crust and Apple Pebre

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Toss the sweet pumpkin with 1 tablespoon olive oil, 1 teaspoon merken, 1/2 teaspoon salt, and black pepper. Spread on a tray and roast for 25 minutes, until tender with golden edges.

2. 2

   While the pumpkin roasts, place the quinoa in a saucepan with the water and 1/4 teaspoon salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes until the liquid is absorbed. Turn off the heat, let stand for 5 minutes, and fluff with a fork.

3. 3

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

4. 4

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

5. 5

   In a large bowl, combine the cooked quinoa, roasted sweet pumpkin, onion-spinach mixture, milk, beaten eggs, and 120 g / 4 oz of the grated cheese. Season with the remaining salt and mix gently so the pumpkin does not fully break down.

6. 6

   Grease a baking dish with the remaining tablespoon of olive oil. Pour in the mixture, level the top, and cover with the remaining 60 g / 2 oz grated cheese.

7. 7

   Bake the dish at 200 °C / 400 °F for 20 minutes, until set and golden on top. For deeper color, broil for 2 to 3 additional minutes, watching closely.

8. 8

   While the bake is in the oven, make the pebre by mixing the green apple, tomato, cilantro, remaining garlic, lemon juice, and a pinch of salt in a bowl. Let it rest for 10 minutes so the flavors meld.

9. 9

   Let the bake rest for 5 minutes out of the oven. Serve hot with a generous spoonful of apple pebre on top or on the side.