By Freya Bellin
This recipe may sound like a far cry from a traditional tamale; here, there are no corn husks, no dough, and no meat. But somehow the flavor and consistency of a real tamale is achieved. I will admit that mine definitely didn’t come out as the instructions suggested it would. You need to really grease the pan if you want the mixture to emerge in loaf form. Adding a little fat to the quinoa, either in the form of cheese or a little oil, might have helped the quinoa layers set and stay together better. Of course, it will taste just as good if it spills out into a giant pile, as did mine, but appearance-wise it will be lacking some elegance.
No matter—this dish was delicious, if not beautiful. The cheese layer melts in the oven and the outer edges of the quinoa crisp up nicely, although the real highlight for me was the tomatillo salsa. As mentioned below, it could be reserved and used for other dishes as well. The tomatillos are pretty sweet, and you can adjust the spiciness depending on the pepper you use. Make a little more than the recipe calls for; you’ll want to have some extra. Recipe from The Food Matters Cookbook.