Guatemalan-style Quinoa Gibanek

Ingredients

In this Guatemalan adaptation, we replace the traditional Croatian buckwheat with quinoa, a nutritious grain that is widely consumed in Guatemala. We also incorporate Guatemalan herbs and spices, such as cilantro and cumin, to infuse the dish with the vibrant flavors of Central America. Additionally, we modify the cooking technique to bake the gibanek instead of frying it, resulting in a healthier and lighter version of the original dish. We alse have the original recipe for Vidovečki hajdini gibanek, so you can check it out.

• 2 cups (400g) quinoa, cooked 2 cups (400g) quinoa, cooked
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 jalapeno pepper, seeded and minced 1 jalapeno pepper, seeded and minced
• 1 cup (150g) corn kernels 1 cup (150g) corn kernels
• 1 cup (150g) black beans, cooked 1 cup (150g) black beans, cooked
• 1 tablespoon (15ml) olive oil 1 tablespoon (15ml) olive oil
• 1 teaspoon (5g) ground cumin 1 teaspoon (5g) ground cumin
• 1 teaspoon (5g) paprika 1 teaspoon (5g) paprika
• 1/2 teaspoon (2.5g) chili powder 1/2 teaspoon (2.5g) chili powder
• 1/4 cup (15g) fresh cilantro, chopped 1/4 cup (15g) fresh cilantro, chopped
• Salt and pepper to taste Salt and pepper to taste
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 12g, 1.5g
• Carbohydrates (total, sugars): 65g, 6g
• Protein: 14g
• Fiber: 10g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the onion, garlic, red bell pepper, and jalapeno pepper. Sauté until the vegetables are tender.
3. 3.
   Add the cooked quinoa, corn kernels, black beans, ground cumin, paprika, chili powder, salt, and pepper to the skillet. Stir well to combine all the ingredients and cook for an additional 5 minutes.
4. 4.
   Remove the skillet from heat and stir in the fresh cilantro. Set aside to cool.
5. 5.
   In a mixing bowl, combine the all-purpose flour, water, and vegetable oil. Knead the dough until it becomes smooth and elastic.
6. 6.
   Divide the dough into two equal portions. Roll out each portion into a thin rectangular sheet.
7. 7.
   Spread the quinoa filling evenly over one of the dough sheets, leaving a small border around the edges.
8. 8.
   Place the second dough sheet on top of the filling and press the edges together to seal the gibanek.
9. 9.
   Transfer the gibanek to a baking sheet and brush the top with a little vegetable oil.
10. 10.
    Bake in the preheated oven for 30-35 minutes, or until the gibanek turns golden brown.
11. 11.
    Remove from the oven and let it cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Quinoa — Rinse the quinoa thoroughly before cooking to remove any bitterness.
• Cilantro — If you're not a fan of cilantro, you can substitute it with fresh parsley for a milder flavor.

Tips & Tricks

• To add a smoky flavor, you can sprinkle some smoked paprika over the quinoa filling before sealing the gibanek.
• Serve the Guatemalan-style Quinoa Gibanek with a side of fresh salsa or guacamole for an extra burst of flavor.
• If you prefer a spicier version, you can add a few dashes of hot sauce or a pinch of cayenne pepper to the quinoa filling.

Serving advice

Serve the Guatemalan-style Quinoa Gibanek warm as a main dish, accompanied by a fresh salad or roasted vegetables.

Presentation advice

For an appealing presentation, slice the baked gibanek into individual portions and arrange them on a platter. Garnish with a sprig of fresh cilantro or a sprinkle of paprika.