Breakfast
Quinoa & Amaranth Bowl with Ají Amarillo Poached Eggs, Charred Corn & Crispy Sage Oil
A stunning composition of fluffy tricolored quinoa and amaranth base layered with two softly poached eggs in ají amarillo broth, topped with charred Peruvian corn kernels and a sage oil infused with fried shallots. The golden yolk breaks into the nutty grains while ají warmth blooms through every spoonful.
642cal per serving
22gprotein
50gcarbs
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
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
- Tandoori Chicken Recipe 50 min
- Dal Recipe 40 min
- Air Fryer Chicken Breast Recipe 20 min
- Corn on the Cob Recipe 13 min
- Buddha Bowl Recipe 55 min
- Cottage Cheese Bowl Recipe 5 min
- Quinoa Salad Recipe 33 min
- Grain Bowl Recipe 55 min
More recipes using quinoa
Cook these next
They reuse what this recipe already has you buying.
Quinoa & Charred Corn Breakfast Cake with Queso Fresco & Cilantro Oil
Breakfast · 843 cal
Quinoa & Ají Amarillo Scramble with Crispy Chorizo Oil
Breakfast · 676 cal
Quinoa Corn Cake with Ají Amarillo Crema & Poached Eggs
Breakfast · 532 cal
Quinoa & Purple Corn Porridge with Charred Avocado & Aji Verde Oil
Breakfast · 882 cal
Saffron-Poached Egg with Charred Corn Purée & Crispy Sage Breadcrumb
Breakfast · 614 cal
Smoked Tomato Shakshuka with Crispy Cornbread Crumble
Breakfast · 889 cal
