Vegetable Quinoa Waffles (Print View)
Crispy savory waffles combining fluffy quinoa with vegetables, mint, and cilantro for a flavorful and versatile meal option.
# What You'll Need:
→ Base Ingredients
01 -
150 g dry quinoa
02 -
100 g bread crumbs, plus extra for binding if needed
03 -
500 ml water
04 -
150 g frozen mixed vegetables
→ Herbs and Seasonings
05 -
Salt, to taste
06 -
20 g mint leaves
07 -
1 tablespoon lime juice
08 -
15 g chopped cilantro
09 -
1 teaspoon black salt
10 -
8–10 green chilies, adjusted for spice preference
→ To Serve
11 -
30 ml ketchup
12 -
30 ml cilantro chili chutney
13 -
45 ml olive oil, for greasing
# Directions:
01 -
Rinse quinoa thoroughly and combine with water in a saucepan. Bring to a boil, reduce heat, cover, and simmer for approximately 15 minutes until water is absorbed. Fluff with a fork and allow to cool.
02 -
Blend green chilies, mint leaves, lime juice, and black salt into a coarse paste.
03 -
Pulse mixed vegetables in a food processor into a coarse mixture. Squeeze out excess moisture.
04 -
In a large bowl, fold together cooked quinoa, herb-chili paste, vegetable mixture, bread crumbs, salt, and chopped cilantro. Mix thoroughly. If mixture is too loose, add extra bread crumbs to bind. Shape into patties suitable for a waffle maker.
05 -
Lightly grease the waffle maker with olive oil. Place patties in the preheated waffle maker and cook for approximately 15 minutes or until both sides are golden and crisp.
06 -
Let waffles cool for 5 minutes to set. Serve with ketchup and cilantro chili chutney.
# Notes:
01 -
Squeezing out excess moisture from vegetables improves texture and binding.
02 -
These savory waffles work as a burger patty substitute, sandwich filling, or salad topping.