Breakfast
Quinoa & Charred Corn Breakfast Cake with Queso Fresco & Cilantro Oil
A savory-sweet breakfast cake built on toasted quinoa and roasted corn, seared until golden, then topped with creamy queso fresco, toasted pumpkin seeds, and a vibrant cilantro-olive oil drizzle. Earthy grains meet bright, herbaceous richness—a Peruvian-inflected take on breakfast that feels both ancient and modern.
843calper serving
25gprotein
61gcarbs
58gfat
12min prep 25min 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
Members
Create a free account to see the full recipe
Free members get the full ingredients, step-by-step method and the ability to save favorites.
Popular recipes to try next
- Corn on the Cob Recipe 13 min
- Quinoa Salad Recipe 33 min
- Dal Recipe 40 min
- Grits Recipe 35 min
- Greek Salad Recipe 15 min
- Avocado Toast Recipe 8 min
- Buddha Bowl Recipe 55 min
- Tofu Stir Fry Recipe 40 min
More recipes using quinoa
Cook these next
They reuse what this recipe already has you buying.
Chilaquiles Rojos with Crispy Turkey Strips and Poached Egg
Breakfast · 790 cal
Pork Tenderloin Salad with Charred Corn, Black Beans & Lime Vinaigrette
Lunch · 809 cal
Grilled Market Fish with Charred Corn Succotash & Lime Aioli
Lunch · 565 cal
Moqueca de Peixe com Leite de Coco e Abóbora
Dinner · 876 cal
Ceviche-Crusted Branzino with Avocado Purée, Charred Corn & Peruvian Chili Oil
Lunch · 771 cal
Fraldinha com Chimichurri Verde, Charred Corn Purée & Crispy Cassava
Dinner · 1410 cal
