Gentle turkey stew with tree tomato and dark beer, served with creamy quinoa and fresh cheese

Instructions

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   1. Season the turkey breast cubes with 4 g (3/4 tsp) salt, black pepper, and half of the ground cumin. Let them rest for 10 minutes while you prepare the remaining ingredients.

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   2. In a small bowl, combine half of the red onion with the lime juice and 1 g (1/4 tsp) salt. Gently massage the onion with your hands or a spoon and set aside so it lightly pickles while the dish cooks.

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   3. Heat a wide pot over medium-high heat. Add the vegetable oil and annatto, and cook for 30 seconds to perfume the oil without burning it.

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   4. Add the turkey and brown it for 4 to 6 minutes, turning to sear several sides. Remove the turkey and set it aside on a plate.

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   5. In the same pot, add the remaining onion, garlic, the rest of the cumin, dried oregano, and green bell pepper. Cook over medium heat for 4 to 5 minutes until the onion turns translucent.

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   6. Add the chopped tree tomato and grated panela. Cook for 5 minutes, lightly pressing the tree tomato with a spoon so it releases its juices.

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   7. Pour in the dark beer and let it simmer gently for 2 minutes to blend the flavors. Add the hot broth, return the turkey to the pot, and reduce the heat to medium-low.

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   8. Cover partially and cook the stew for 30 minutes, stirring occasionally, until the turkey is tender and the sauce is slightly thickened. Add half of the chopped cilantro and adjust with the remaining salt if needed.

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   9. Meanwhile, make the creamy quinoa. Place the quinoa in a saucepan with the water and a pinch of salt. Bring to a boil, then lower the heat, cover, and cook for 15 minutes until the liquid is absorbed.

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    10. Stir the hot milk, butter, and half of the fresh cheese into the cooked quinoa. Cook over low heat for 3 to 4 minutes, stirring, until creamy. Adjust salt to taste.

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    11. If you want to keep the dish warm before serving, you can place it in an oven at 200 °F / 95 °C for up to 10 minutes, with the quinoa covered and the stew in a covered dish.

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    12. Serve a bed of creamy quinoa on each plate, spoon the gentle turkey stew and sauce on top, and finish with the remaining fresh cheese, the rest of the chopped cilantro, and a little of the lime-pickled onion.