Pampas-Style Quinoa, Red Chorizo and Squash Bake with Provolone Topping and Parsley Chimichurri

Instructions

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   1. Preheat the oven to 220 °C / 425 °F. Toss the squash with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 teaspoon sweet paprika, and 1/2 teaspoon dried oregano. Spread on a tray and roast for 25 minutes, until tender with browned edges.

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   2. Meanwhile, place the quinoa in a saucepan with the water and a pinch of salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes until the liquid is absorbed. Turn off the heat and let it rest for 5 minutes. Fluff with a fork.

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   3. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the crumbled red chorizo and cook for 5 to 6 minutes until it releases its fat and browns.

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   4. Add the onion, red bell pepper, and 2 chopped garlic cloves to the chorizo. Cook for 6 to 8 minutes, stirring, until the vegetables are tender. Add the chili flakes, the remaining sweet paprika, 1/2 teaspoon dried oregano, and a pinch of black pepper.

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   5. Pour the white wine into the skillet and cook for 2 minutes to deglaze and reduce slightly. Add the cooked quinoa and roasted squash. Mix well, taste, and adjust with the remaining salt and pepper if needed.

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   6. Transfer the mixture to an approximately 20 x 30 cm baking dish. Top with the grated or thinly sliced provolone cheese.

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   7. Bake the dish at 200 °C / 400 °F for 12 to 15 minutes, until the cheese is melted and browned at the edges.

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   8. While it bakes, make the chimichurri: combine the fresh parsley, 1 chopped garlic clove, 2 tablespoons olive oil, red wine vinegar, lemon juice, a pinch of salt, a pinch of pepper, and, if desired, a few drops of water to loosen it.

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   9. Remove the bake from the oven, let it rest for 5 minutes, and serve hot with the parsley chimichurri spooned over or on the side.