Breakfast

Quinoa-Amaranth Porridge with Charred Corn & Ají Panca Crema

Name: Quinoa-Amaranth Porridge with Charred Corn & Ají Panca Crema
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 2 servings
Ingredients: ½ cup quinoa; ¼ cup amaranth; 2 tbsp unsalted butter; 1 cup vegetable broth; 1 corn cob (or ¾ cup fresh corn kernels); 1 ají panca chile, seeded and soaked; ¼ cup heavy cream; 1 lime; 8 fresh sage leaves; 2 tbsp extra-virgin olive oil; sea salt and black pepper to taste

A warming autumn bowl of puffed quinoa and amaranth grains, toasted in brown butter until golden and nutty, layered with charred sweet corn kernels and finished with a silky ají panca chile crema that carries warm smoke and subtle heat. Fresh lime zest and crispy sage oil crown each spoonful.

628cal 12gprotein 57gcarbs 41gfat 12min prep 18min cook 2serves

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