Breakfast

Quinoa & Corn Arepas with Charred Tomato & Cilantro

Name: Quinoa & Corn Arepas with Charred Tomato & Cilantro
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Yield: 2 servings
Ingredients: 1 cup pre-cooked cornmeal (arepa flour, such as P.A.N.); 1 cup warm water; ½ teaspoon sea salt; 2 tablespoons olive oil (divided); 3 large ripe tomatoes, halved; 2 cloves garlic, minced; ¼ cup fresh cilantro, chopped; 1 red onion, thinly sliced; ½ cup crumbled queso fresco; 1 fresh lime, cut into wedges

Golden, pillowy arepas made from pre-cooked corn flour are pan-fried until crispy outside and tender within, then split and filled with a quick charred tomato sauce, fresh cilantro, red onion, and crumbly queso fresco. It's Peru's morning staple elevated with clean, bright technique.

606calper serving 17gprotein 79gcarbs 27gfat 8min prep 12min 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