Breakfast
Quinoa-Amaranth Porridge with Charred Corn & Ají Panca Crema
A warming autumn bowl of puffed quinoa and amaranth grains, toasted in brown butter until golden and nutty, layered with charred sweet corn kernels and finished with a silky ají panca chile crema that carries warm smoke and subtle heat. Fresh lime zest and crispy sage oil crown each spoonful.
628cal per serving
12gprotein
57gcarbs
41gfat
12min prep 18min 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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