Breakfast
Quinoa & Purple Corn Porridge with Charred Avocado & Aji Verde Oil
Creamy quinoa and toasted purple corn kernels simmered in coconut milk, topped with buttery charred avocado, a drizzle of vibrant aji verde oil, and crispy fried sage. The nutty depth of maíz morado against bright green chili and citrus awakens the palate like Andean sunrise.
882calper serving
12gprotein
52gcarbs
75gfat
8min prep 22min cook 2serves
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
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