Breakfast

Quinoa & Purple Corn Porridge with Charred Avocado & Aji Verde Oil

Name: Quinoa & Purple Corn Porridge with Charred Avocado & Aji Verde Oil
Prep time: 8 min
Cook time: 22 min
Total time: 30 min
Yield: 2 servings
Ingredients: ½ cup white quinoa; ¼ cup frozen or fresh purple corn kernels; 1 cup unsweetened coconut milk; ¾ cup vegetable stock; 1 ripe avocado, halved lengthwise; 3 green chiles (or 2 Tbsp jarred aji verde); 1 handful fresh cilantro; 2 garlic cloves; ¼ cup neutral oil; 8 fresh sage leaves; 1 lime, halved; Sea salt and cracked pepper; 2 tsp toasted cumin seeds

Creamy quinoa and toasted purple corn kernels simmered in coconut milk, topped with buttery charred avocado, a drizzle of vibrant aji verde oil, and crispy fried sage. The nutty depth of maíz morado against bright green chili and citrus awakens the palate like Andean sunrise.

882cal 12gprotein 52gcarbs 75gfat 8min prep 22min cook 2serves

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