Breakfast

Quinoa & Amaranth Porridge with Roasted Stone Fruit & Ají Verde Oil

Name: Quinoa & Amaranth Porridge with Roasted Stone Fruit & Ají Verde Oil
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 2 servings
Ingredients: ¾ cup quinoa; ¼ cup amaranth puffs; 2 cups unsweetened almond milk; ¼ teaspoon ground cinnamon; pinch sea salt; 1 large nectarine, halved and pitted; 1 large peach, halved and pitted; 1 fresh ají verde pepper, seeded; ½ cup cilantro leaves; 3 tablespoons neutral seed oil; 1 clove garlic; juice of ½ lime; fleur de sel

Toasted quinoa and crispy amaranth grains bound with warm almond milk and a whisper of cinnamon, crowned with charred nectarines and roasted peaches, finished with a vivid ají verde drizzle made from fresh green chilies, cilantro and seed oil. A breakfast that tastes like the Andean sun.

629cal 15gprotein 75gcarbs 31gfat 12min prep 18min cook 2serves

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