Breakfast

Quinoa & Amaranth Bowl with Ají Amarillo Poached Eggs, Charred Corn & Crispy Sage Oil

Name: Quinoa & Amaranth Bowl with Ají Amarillo Poached Eggs, Charred Corn & Crispy Sage Oil
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 2 servings
Ingredients: ½ cup quinoa & amaranth blend (mixed); 1 cup vegetable stock; 3 Peruvian ají amarillo peppers (or 2 tbsp paste); 4 large eggs; ½ cup fresh corn kernels (charred); 3 tbsp sage leaves; ¼ cup Peruvian extra-virgin olive oil; 2 shallots (thinly sliced); 1 tsp white wine vinegar; fine sea salt & cracked pepper; ¼ tsp ground cumin; 1 lime (for zest)

A stunning composition of fluffy tricolored quinoa and amaranth base layered with two softly poached eggs in ají amarillo broth, topped with charred Peruvian corn kernels and a sage oil infused with fried shallots. The golden yolk breaks into the nutty grains while ají warmth blooms through every spoonful.

642cal 22gprotein 50gcarbs 41gfat 12min prep 18min cook 2serves

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