Pastel de Quinoa - Delicious Vegetarian Meals with Quinoa

Welcome to the heart of Bolivian cuisine, where ancient grains meet vibrant flavors! If you're searching for delicious and nutritious vegetarian meals with quinoa, you've landed in the right place. Bolivian cuisine, rich in indigenous ingredients like the mighty quinoa, offers a treasure trove of wholesome dishes that are perfect for modern diets. Quinoa, often hailed as a superfood, is a complete protein, packed with fiber and essential nutrients, making it an incredible foundation for any meal.
Today, we're taking a delightful journey to prepare Bolivia's Nutritious Delight: Pastel de Quinoa. This isn't just any quinoa recipe side dish; it's a comforting, savory casserole that can easily stand as a main course. Imagine tender, cooked quinoa recipe layers embracing a creamy, cheesy vegetable filling, baked to golden perfection. It's a fantastic veggie side dish or a fulfilling main, making it ideal for a cozy dinner or even as one of your special occasion dishes. Get ready to discover a healthy, incredibly flavorful dish that will become a staple in your kitchen!

Ingredients

• For the Quinoa Base:
• 1 cup (about 185g) uncooked quinoa, rinsed thoroughly
• 2 cups (about 475ml) vegetable broth or water
• ½ teaspoon salt
• For the Creamy Vegetable Filling:
• 1 tablespoon olive oil
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, deseeded and diced
• 1 carrot, peeled and finely diced
• 1 cup (about 150g) frozen mixed vegetables (peas, corn, green beans), thawed
• 1 (12 oz / 354ml) can evaporated milk (this is key for creaminess!)
• ½ teaspoon ground cumin
• ½ teaspoon paprika
• ¼ teaspoon dried oregano
• Salt and freshly ground black pepper to taste
• 1 cup (about 100g) shredded cheese (e.g., mozzarella, Monterey Jack, or a blend of your favorite dishes using cheese)
• For the Cheesy Topping:
• 2 large eggs, lightly beaten
• ½ cup (about 50g) shredded cheese (same as above)
• A pinch of paprika for color (optional)

Directions

1. Prepare the Quinoa (The Foundation):
   1. First things first, rinse your quinoa! Place the uncooked quinoa in a fine-mesh sieve and rinse it under cold running water for at least 1-2 minutes until the water runs clear. This step is crucial to remove saponins, which can give quinoa a bitter taste.
   2. In a medium saucepan, combine the rinsed quinoa, vegetable broth (or water), and ½ teaspoon of salt. Bring to a boil over medium-high heat.
   3. Once boiling, reduce the heat to low, cover the saucepan tightly, and simmer for 15 minutes, or until all the liquid has been absorbed and the quinoa is fluffy with visible "tails."
   4. Remove from heat and let it sit, covered, for another 5 minutes. Then, fluff with a fork. Set aside.
   5. Troubleshooting Tip: If your quinoa seems too dry, add a tablespoon or two of hot broth or water and fluff again. If it's too wet, return it to very low heat, uncovered, for a few minutes to evaporate excess liquid.
2. Sauté the Vegetables (Building Flavor):
   1. While the quinoa is cooking, heat olive oil in a large skillet or frying pan over medium heat.
   2. Add the chopped onion and cook for 3-5 minutes until it softens and becomes translucent.
   3. Stir in the minced garlic, diced red bell pepper, and diced carrot. Cook for another 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp.
   4. Add the thawed mixed vegetables (peas, corn, green beans) to the skillet and cook for 2-3 minutes until heated through.
3. Create the Creamy Filling:
   1. Pour the evaporated milk into the skillet with the sautéed vegetables. Stir in the ground cumin, paprika, and dried oregano. Bring the mixture to a gentle simmer.
   2. Season with salt and freshly ground black pepper to taste. Remember, cheese will add saltiness later, so don't overdo it now!
   3. Remove the skillet from the heat and stir in 1 cup of shredded cheese until it's melted and well combined. This is your delicious, creamy filling!
4. Assemble the Pastel (The Layering Magic):
   1. Preheat your oven to 375°F (190°C). Lightly grease an 8x8 inch or 9x13 inch baking dish (depending on how thick you want the layers).
   2. Press half of the cooked and fluffed quinoa evenly into the bottom of the prepared baking dish to form the first layer.
   3. Spread the creamy vegetable and cheese filling over the quinoa layer, ensuring it's distributed evenly.
   4. Top with the remaining half of the cooked quinoa, gently spreading it out.
5. Add the Cheesy Topping and Bake:
   1. In a small bowl, whisk together the 2 lightly beaten eggs and the remaining ½ cup of shredded cheese. You can add a pinch of paprika for extra color if you like.
   2. Pour this cheesy egg mixture evenly over the top quinoa layer.
   3. Bake for 30-40 minutes, or until the Pastel de Quinoa is golden brown on top, bubbly around the edges, and heated through.
   4. Let the pastel rest for 5-10 minutes before serving. This helps it set, making it easier to cut and serve.