Food & Drink Magazine

Lemon Blueberry Quinoa Waffles

By Withthegrains @WithTheGrains

Horrible grocery store General Tso’s chicken.
An unearthed stone boob (most likely a relic from an ancient South American society).
Assorted architectural tools and a wooden acoustic speaker. 

What do these three items have in common?

Lemon Blueberry Quinoa Waffles //

They are all things my friends and I have stolen! Shhhh…. don’t tell our parents, border control or my graduating class. Each of us had our reasons. Arguably, only one of us really deserved the object of her crime. (Can you tell I’m a moral relativist?) Each of us “learned our lessons,” and each of the stories of our stolen conquests emerged while we stuffed our mouths with Lemon Blueberry Quinoa Waffles and heavy pours of Vermont Maple Syrup!

Sweet, sweet confessions!

Lemon Blueberry Quinoa Waffles //

The addition of a Goodwill waffle iron has sweetened my life just like that Vermont maple syrup! As much as I love obsessing over the details for an elaborate brunch, there’s something so sacred about being able to walk to a dear friend’s house with batter, my waffle maker, my best girl and the Urban Farmer

Lemon Blueberry Quinoa Waffles //

If I could, I’d lock the morning in a time capsule- bacon sizzling in the oven, pups playing like crazy in the yard, an espresso machine steaming, grabbing whatever plate is on top of the stack in the cupboard, filling said plate entirely too full, and making significant progress on that mason jar of syrup from Vermont. It’s when the guiltiest of stories emerge and all other responsibilities can simply fade to a very distant background.

Waffles are magic, and waffles with an ancient grain? They must surely channel some historical wisdom that conjures the best of stories. I hope you enjoy these waffles with friends worthy of your sweetest, guiltiest confessions!

Quelcy Signature

Lemon Blueberry Quinoa Waffles
Yield: 10-12 Belgian style waffles

About this Recipe: This recipe is extra incentive to cook yourself a big batch of quinoa for the week and save one cup for a weekend waffle indulgence. Or, if you have leftover of my Lemon Blueberry Breakfast Quinoa, add a cup of that to the batter. The grain blends into the batter, adding protein without adding texture. 


2 1/2 cups organic white whole wheat flour (such as King Arthur Flour)
1 cup cooked quinoa
1 Tablespoon + 1 teaspoon baking powder
1 teaspoon salt

4 large eggs, separated (organic/cage-free)

2 1/2 cups organic vanilla almond milk
4 Tablespoons organic safflower oil (or melted coconut oil)
2 lemons, zested
2 teaspoons pure vanilla extract

2 cups fresh blueberries


extra lemon zest for garnish
pure maple syrup
organic butter


Whisk flour, quinoa, baking powder, and salt in a large mixing bowl. Set aside.

Combine egg yolks, almond milk, oil, lemon zest and vanilla in the bowl of a stand mixer. Beat until smooth.

In a clean mixing bowl, beat egg whites into stiff peaks, about 1 minute.

Pour almond milk/egg mixture into dry ingredients and mix until just incorporated. Fold in egg whites. Fold in blueberries.

Set aside while waffle iron preheats.

Cook according to manufacturer’s instructions. Place cooked waffles on a baking sheet, and keep warm in a 200°F oven (avoid stacking to prevent sogginess).

Serve with pure maple syrup.


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