Printed August 31, 2026
Savory Quinoa Porridge with Aji Verde and Poached Egg
This Andean-inspired morning bowl swaps oats for protein-rich quinoa and tops it with Peru's beloved spicy green sauce. It's the savory breakfast porridge you didn't know you needed.
Ingredients
- 1 cup white quinoa, rinsed
- 3 cups vegetable broth
- 1/2 cup corn kernels (fresh or frozen)
- 1 cup fresh spinach, chopped
- 4 eggs
- 1 jalapeño, seeded and roughly chopped
- 1 cup fresh cilantro, packed
- 1/2 cup fresh parsley
- 2 cloves garlic
- 1/4 cup mayonnaise
- 2 tablespoons lime juice
- 1/4 cup olive oil
- 1/4 cup cotija cheese, crumbled
- Salt and black pepper to taste
- 1 tablespoon white vinegar for poaching
- Toasted pepitas for garnish
Preparation
Quinoa has been a breakfast staple in the Andes for millennia, though it's taken the rest of the world far too long to catch on. This savory preparation honors its origins while creating something entirely new.
Make the Aji Verde: In a blender, combine jalapeño, cilantro, parsley, garlic, mayonnaise, lime juice, and a pinch of salt. Blend until smooth, then with the blender running, slowly drizzle in olive oil until emulsified. Adjust seasoning and set aside. This vibrant green sauce is the soul of the dish.
Cook the Quinoa Porridge: In a medium saucepan, bring vegetable broth to a boil. Add rinsed quinoa, reduce heat to low, and cover. Simmer for 15 minutes, then stir in corn kernels. Continue cooking for 5 minutes until quinoa is tender and liquid is mostly absorbed but still creamy. Stir in chopped spinach and season with salt and pepper.
Poach the Eggs: Fill a deep skillet with 3 inches of water and add white vinegar. Bring to a gentle simmer. Crack each egg into a small bowl, then gently slide into the water. Poach for 3-4 minutes for runny yolks. Remove with a slotted spoon.
Assemble: Divide the quinoa porridge among bowls. Top each with a poached egg, a generous drizzle of aji verde, crumbled cotija cheese, and toasted pepitas. When you break the yolk, it creates a rich sauce that mingles with the spicy green drizzle—pure breakfast alchemy.
