Savoury Quinoa Waffles

by | Oct 1, 2014 | 14 comments

Savoury Quinoa Waffle - Cook Republic

 

I have been in a blogging slump of late. I would like to blame Instagram. But I know it is not true. It is purely a blogger’s block. This is probably the fifth time I have been hit with a mild case of it (unlike the block of 2007 which lasted a whopping 6 months). I am embracing it. There are recipes, photos and moments I want to share but the creative motivation is not there. So instead, I have been cooking and organising and reading. Things I don’t get to do when I am blogging full time. 

 

A month’s sabbatical later, I am silently persuading myself to get back into it. I am in desperate need of coffee and motivation, but I am glad to see you here too. This recipe I am sharing is an old one. A by product of the constant tupperware of cooked quinoa sitting in my fridge. I usually make pancakes but weekends call for something fancy. So I make waffles. I love the savoury and spicy nature of these waffles. They make a good lunch or brunch, whatever feels more appropriate on a Saturday amidst boxes and lists of organisation and plans. A good old poached/fried egg on top along with some hot tomato relish really makes this a complete meal. 

 

Savoury Quinoa Waffles / Sneh Roy - Cook Republic

 

Savoury Quinoa Waffles - Cook Republic

 

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SAVOURY QUINOA WAFFLES

A great savoury alternative to your weekend waffle. Top with a fried egg and serve with hot tomato relish.

Makes 6 large waffles

 

Ingredients

1 cup plain flour
½ cup wholemeal flour
1 cup cooked quinoa
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons sweet paprika
2 teaspoons fresh thyme
4 garlic cloves, finely chopped
1 tablespoon olive oil
½ cup chopped spring onions (green part)
1 egg
1 ½ cups milk

 

Method

Place flours, quinoa, baking powder, salt and paprika in a large mixing bowl. Stir to combine. Add thyme, garlic, olive oil and spring onions. Mix.

In a separate bowl whisk the egg with a bit of the milk. Add the remaining milk and mix well. Add this wet mix to the flour mix and mix until just combined. Rest for 5-10 minutes.

Heat a waffle iron. Grease the plates with cooking oil spray. Place a cup full of mix on the iron and cook according to the manufacturer’s instructions.

Serve hot with spicy tomato chutney.

To Cook Quinoa – Place 2 cups of dry quinoa in a large saucepan. Rinse with cold water and drain. Add 3 cups of cold water and 1/2 teaspoon of salt. Cook on high heat, uncovered and bring to a boil. Reduce heat to low and simmer covered until the water evaporates and quinoa is cooked. Cooled quinoa can be used in the recipe above or frozen for up to a month.

 

Notes

If you don’t have a waffle maker, the batter can be used to make pancakes.

 

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Find More Recipes By CategoryBreakfast Vegetarian Whole Food

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SNEH

I love creating easy, vibrant, fresh, everyday recipes and taking gorgeous photos of the food I cook. I have been blogging for 15 years and I have also written a book with over 100 new recipes. If you make a recipe from the blog, Tag @cookrepublic on Instagram. I would love to see!

COMMENTS

14 Comments
  1. Padaek

    These are amazing looking waffles. Definitely want to try them, and may I say – that’s one impressively beautiful chopping/platter board! 🙂

    Reply
  2. Francesca

    Taking a break from blogging clears the mind. Well done. These look great- I love savoury versions of things, and am thinking of them as pancakes. No more kitchen toys for me or I will need to move into a warehouse.

    Reply
  3. Jehanne

    Every time I see a new post from u in the mailbox I quickly jump in here for some eye candy and story, so pls don’t keep the hiatus for long ! Love the savory version, a nice change from my sweet tooth craving.

    Reply
  4. Rosa

    Healthy and delicious! Those waffles look wonderful. A lovely idea.

    Cheers,

    Rosa

    Reply
  5. Dhivya

    Hi Sneh,

    Although we live in completely different time zones, I have been following your blog for quite sometime now. The recipes and the photographs look very tantalizing. This recipe is great way to use up leftovers, but I don’t have a waffle iron can I make it into pancakes?

    Thanks,
    Dhivya

    Reply
  6. Dhivya

    You can ignore my comment just saw your note(sheepish grin) . Looking forward to new recipes from you

    Reply
  7. Belinda@themoonblushbaker

    I love when ever you feel ready to post; they always have such meaning. I would rather you put something great out there once in while than a so so recipe every few days.

    These look delicious! My waffle maker is coming out of hiding tomorrow!

    Reply
  8. Abby

    i’m so sorry to hear about your blogging slump, Sneh! sometimes taking a break from blogging can clear the mind and get the creative juices flowing again 🙂
    these waffles look delicious, and i love the photographs!
    xo

    Reply
  9. Amanda @ Gourmanda

    I’m fascinated by this idea of savoury waffles – I think I’ve only ever had sweet waffles! I can see how a fried egg with a runny yolk could be great though, with the yolk going all over the waffle…

    Reply
  10. Jas

    Welcome back Sneh, love the return recipe. Now to buy a waffle maker…

    Reply
  11. Charlott

    This sounds delicious, we used to have a waffle maker when I was a kid! I remember waffles being some of my most loved meals back then. Thanks for reminding me of that and that its time to get myself a waffle maker of my own so I can try this 🙂

    Reply
  12. Alison

    Sneh, I’m reading your blog after ages. I got on to it through someone you know – Sonal Vaz from Thane. Really love your styling and, of course, your photography is stunning!
    What a good idea to make savoury waffles! I have only ever tried them sweet. And a fabulous way to use quinoa too. Alas, I don’t have a waffle maker, but quinoa pancakes sounds like a great idea for brunch this long weekend. Have you ever made kasundi? I’m Indian, so I like making this version of tomato chutney with some added oomph.

    Reply

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