Breakfast
Quinoa Corn Cake with Ají Amarillo Crema & Poached Eggs
Crispy golden cakes built from toasted quinoa and fresh corn flour, topped with a silky ají amarillo crema and two soft-poached eggs with jammy yolks. The earthy, slightly nutty quinoa contrasts beautifully with bright yellow chili heat and tender egg.
532cal per serving
22gprotein
39gcarbs
32gfat
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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