Breakfast

Quinoa-Amaranth Breakfast Bowl with Charred Corn, Black Beans & Cilantro-Lime Crema

Name: Quinoa-Amaranth Breakfast Bowl with Charred Corn, Black Beans & Cilantro-Lime Crema
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 2 servings
Ingredients: 1/2 cup quinoa, rinsed; 1/3 cup amaranth; 1 cup vegetable stock; 3/4 cup fresh corn kernels; 1 can (14 oz) black beans, drained; 1 jalapeño, minced; 1/2 cup cilantro leaves; 2 limes, juiced; 1/4 cup crème fraîche; 2 tbsp olive oil; Sea salt & black pepper; Chili flakes for garnish

A warm, textured breakfast celebrating Peru's indigenous grains, layered with roasted corn that pops against creamy black bean purée and finished with a bright cilantro-lime crema that cuts through the earthy richness. The toasted amaranth and quinoa provide nutty crunch and sustained energy.

703cal 25gprotein 98gcarbs 26gfat 12min prep 18min cook 2serves

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