Vegan Quinoa Waffles

We enjoyed these for Sunday morning breakfast. They would be lovely for Mother’s Day.

Quinoa waffles with strawberries


  • 4 cups cooked quinoa
  • 1 & 1/2 cup AP flour
  • 1/2 cup fine polenta or cornmeal
  • 2 teaspoons baking powder
  • pinch of salt
  • 2 egg replacements
  • 1 & 1/2 tablespoons sugar or sweetener of choice
  • 1 teaspoon vanilla extract
  • 1 cup water
  • 1 cup non-dairy milk
  • oil for the waffle iron

Quinoa waffles with strawberries


  1. One cup of dry quinoa, washed well, and cooked in 3 cups of water will give you 4 cups of cooked quinoa.
  2. Mix the cooked quinoa, flour, cornmeal, baking powder, salt, and sugar in a large bowl.
  3. In a second bowl, mix the water, egg replacements, vanilla extract and non-dairy milk together.
  4. Add the liquid ingredients to the dry and mix with a spoon to a smooth consistency.
  5. Heat the waffle iron and spray with oil.
  6. Ladle 1/2 cup of the quinoa mixture onto the hot waffle iron and cook until lightly browned. They do take longer to cook than regular waffles.
  7. We enjoyed these with a simple strawberry sauce. A pint of strawberries, washed and hulled. Most chopped into a bowl with a few left  to use as garnish. 2-3 tablespoons of sugar mixed with the strawberries, and then allowed to macerate for at least 1/2 a hour (longer is better).

This recipe is also available in 4 Season Vegan, our cookbook on iBooks with a selection of our favorite seasonal vegan recipes, revised and presented in a tablet friendly layout.


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