Gentle Turkey Seco with Naranjilla, Tender Quinoa, and Roasted Sambo Seeds

Instructions

1. 1

   1. Rinse the quinoa under cold water. Place it in a saucepan with 360 ml (1 1/2 cups) water and 2 g (1/4 tsp) salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes until the liquid is absorbed. Remove from the heat, let rest for 5 minutes, and fluff with a fork.

2. 2

   2. Season the turkey cubes with the cumin, oregano, 3 g (1/2 tsp) salt, and black pepper. Mix well so all the turkey is coated.

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   3. Heat 15 ml (1 tbsp) annatto oil in a wide pot over medium heat, about 350°F/175°C cooking temperature. Brown the turkey for 4 to 5 minutes, stirring occasionally. Remove and set aside.

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   4. In the same pot, add the remaining 15 ml (1 tbsp) annatto oil. Sauté the red onion, red bell pepper, and garlic for 4 minutes over medium heat, about 350°F/175°C, until fragrant and softened.

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   5. Add the chopped tomato and cook 5 more minutes, lightly pressing it with a spoon so it forms a juicy base.

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   6. Stir in the naranjilla pulp, the remaining 360 ml (1 1/2 cups) water, and 3 g (1/2 tsp) more salt. Mix well and let it come to a gentle boil.

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   7. Return the turkey to the pot, reduce to medium-low heat, around 300°F/150°C cooking temperature, partially cover, and cook for 18 to 20 minutes, until the turkey is tender and the sauce is slightly thickened.

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   8. Meanwhile, toast the sambo seeds in a dry skillet over medium heat, about 325°F/160°C, for 2 to 3 minutes, stirring constantly so they do not burn. Set aside.

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   9. Add half of the fresh cilantro and the lime juice to the stew. Taste and adjust with the remaining salt if needed.

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    10. Serve a bed of quinoa on each plate, spoon the gentle turkey seco and its sauce on top, and finish with the remaining cilantro and the toasted sambo seeds.