Gentle Turkey Seco with Naranjilla, Creamy Quinoa, and Pumpkin Seeds

Instructions

1. 1

   1. Heat a large pot over medium heat. Add the annatto oil and sauté the red onion and red bell pepper for 5 minutes, until softened. Stir in the garlic, cumin, oregano, 1 teaspoon of the salt, and the black pepper, and cook 1 minute more.

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   2. Add the cubed turkey to the pot and lightly brown it for 6 to 8 minutes, stirring so it gets coated with the aromatic base.

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   3. Pour in the naranjilla pulp and 500 ml (2 cups) of the chicken broth or water. Add half of the chopped cilantro, mix well, and once it comes to a boil reduce the heat. Cover and simmer gently for 20 minutes.

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   4. Add the diced yellow potato to the turkey stew and continue cooking, covered, for 15 more minutes, or until the potato is tender and the sauce has thickened slightly.

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   5. Meanwhile, rinse the quinoa again if needed. In a medium saucepan, combine the quinoa with the remaining 250 ml (1 cup) chicken broth or water. Bring to a boil, then reduce the heat, cover, and cook for 15 minutes until the liquid is absorbed.

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   6. Add the milk, butter, and fresh cheese to the cooked quinoa. Stir over low heat for 2 to 3 minutes until creamy. Adjust with a pinch of salt if needed.

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   7. Toast the pumpkin seeds in a dry skillet over medium heat for 2 to 3 minutes, stirring constantly until fragrant. Remove from the heat.

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   8. When the turkey is tender, add the lime juice and the remaining cilantro. Cook 1 minute more and adjust the salt if needed.

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   9. Spoon a layer of creamy quinoa onto each plate, top with the gentle turkey seco and its sauce, and finish with the toasted pumpkin seeds. Serve hot.