Breakfast
Quinoa & Amaranth Porridge with Roasted Stone Fruit & Ají Verde Oil
Toasted quinoa and crispy amaranth grains bound with warm almond milk and a whisper of cinnamon, crowned with charred nectarines and roasted peaches, finished with a vivid ají verde drizzle made from fresh green chilies, cilantro and seed oil. A breakfast that tastes like the Andean sun.
629cal per serving
15gprotein
75gcarbs
31gfat
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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