Inca-inspired Quinoa Stuffed Bread

Ingredients

In the original Svanetian khachapuri, the bread is typically filled with a mixture of cheese and eggs. In this Inca-inspired version, the filling is replaced with a quinoa mixture seasoned with Inca spices like aji amarillo and huacatay. This adaptation adds a new layer of flavor and introduces the nutritious and protein-rich quinoa to the dish. We alse have the original recipe for Svanetian khachapuri, so you can check it out.

• For the dough: For the dough:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 teaspoon (5g) instant yeast 1 teaspoon (5g) instant yeast
• 1 teaspoon (5g) sugar 1 teaspoon (5g) sugar
• 1/2 teaspoon (3g) salt 1/2 teaspoon (3g) salt
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• For the filling: For the filling:
• 1 cup (180g) cooked quinoa 1 cup (180g) cooked quinoa
• 1/2 cup (75g) diced bell peppers 1/2 cup (75g) diced bell peppers
• 1/2 cup (75g) diced tomatoes 1/2 cup (75g) diced tomatoes
• 1/4 cup (40g) diced red onions 1/4 cup (40g) diced red onions
• 1/4 cup (30g) chopped fresh cilantro 1/4 cup (30g) chopped fresh cilantro
• 1 tablespoon (15ml) olive oil 1 tablespoon (15ml) olive oil
• 1 teaspoon (5g) aji amarillo paste 1 teaspoon (5g) aji amarillo paste
• 1 teaspoon (5g) dried huacatay leaves 1 teaspoon (5g) dried huacatay leaves
• Salt and pepper to taste Salt and pepper to taste
• For the cheese topping: For the cheese topping:
• 1 cup (150g) shredded mozzarella cheese 1 cup (150g) shredded mozzarella cheese
• 1/2 cup (75g) crumbled feta cheese 1/2 cup (75g) crumbled feta cheese

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 14g, 6g
• Carbohydrates (total, sugars): 48g, 4g
• Protein: 15g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, yeast, sugar, and salt for the dough. Gradually add the warm water and olive oil, and knead until a smooth dough forms. Cover the bowl with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size.
2. 2.
   In a separate bowl, mix together the cooked quinoa, diced bell peppers, tomatoes, red onions, cilantro, olive oil, aji amarillo paste, dried huacatay leaves, salt, and pepper. Set aside.
3. 3.
   Preheat the oven to 200°C (400°F).
4. 4.
   Divide the dough into two equal portions. Roll out each portion into a circle, about 1/4 inch thick.
5. 5.
   Place half of the quinoa filling on one side of each dough circle, leaving a border around the edges. Fold the other half of the dough over the filling and pinch the edges to seal.
6. 6.
   Transfer the stuffed bread to a baking sheet lined with parchment paper. Sprinkle the shredded mozzarella cheese and crumbled feta cheese on top.
7. 7.
   Bake in the preheated oven for 20-25 minutes, or until the bread is golden brown and the cheese is melted and bubbly.
8. 8.
   Remove from the oven and let it cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Quinoa — Make sure to rinse the quinoa thoroughly before cooking to remove any bitterness.
• Aji amarillo paste — Adjust the amount according to your spice preference. Add more for a spicier kick.
• Dried huacatay leaves — If you can't find dried huacatay leaves, you can substitute with fresh mint leaves for a similar flavor.

Tips & Tricks

• Experiment with different types of cheese for the topping, such as queso fresco or goat cheese, to add your own twist to the recipe.
• Serve the Quinoa Stuffed Bread with a side of fresh salsa or avocado slices for a refreshing accompaniment.
• If you prefer a crispier crust, brush the dough with beaten egg before baking.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or toaster oven for best results.
• Feel free to customize the filling by adding other vegetables like corn or zucchini.

Serving advice

Serve the Inca-inspired Quinoa Stuffed Bread warm, either as a main dish or as part of a brunch spread. Cut it into slices and enjoy the combination of flavors and textures.

Presentation advice

To enhance the presentation, sprinkle some fresh cilantro leaves on top of the baked bread. The vibrant green color will add a pop of freshness.