Breakfast

Quinoa & Amaranth Breakfast Cake with Charred Pineapple & Ají Amarillo Crema

Name: Quinoa & Amaranth Breakfast Cake with Charred Pineapple & Ají Amarillo Crema
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 2 servings
Ingredients: ¾ cup popped quinoa; ½ cup puffed amaranth; 3 large eggs; ¼ cup Greek yogurt; 3 tbsp honey; 1 tsp vanilla extract; ½ tsp baking powder; ¼ tsp sea salt; 2 tbsp unsalted butter; 1 small fresh pineapple, peeled & cut into spears; 2 tbsp brown sugar; ½ cup crème fraîche; 2 tbsp ají amarillo paste; 1 lime, for zest; 2 tbsp fresh cilantro, torn

A light, cloud-like cake bound with popped quinoa and amaranth, seared on cast iron until the edges caramelize into burnished lace. Topped with roasted pineapple spears glazed in brown sugar and a silky ají amarillo crema that whispers heat and umami without overwhelming. Utterly craveable for summer breakfast.

935cal 24gprotein 145gcarbs 34gfat 15min prep 18min cook 2serves

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