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





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

Makes 6 large waffles



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



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.



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



Find More Recipes By CategoryBreakfast Vegetarian Whole Food



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!


  1. Padaek

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

  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.

  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.

  4. Rosa

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



  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?


  6. Dhivya

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

  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!

  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!

  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…

  10. Jas

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

  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 🙂

  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.


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