Cheesy Quinoa Waffles
These cheesy quinoa waffles pack quinoa, red lentils, three cheeses, and shredded carrot into a savory batter that works equally well for breakfast or dinner. Each serving delivers 22g of protein and 4.5g of fiber with vegetables hidden right in the waffle.
Ingredients
- ½ cup quinoa
- ¼ cup red lentils
- 3 eggs
- 1 large carrot shredded
- 3 green onions chopped
- ⅔ cup shredded cheddar cheese
- ½ cup cottage cheese or ricotta
- ⅓ cup feta cheese crumbles
- 3 tbsp flour I used arrowroot but a GF blend or whole wheat flour works too
- 1/2 tsp sugar
- ¼ tsp garlic powder
- ¼ tsp cumin
- ¼ tsp oregano
Instructions
- In a medium sized pot measure in the quinoa, red lentils and 1 1/2 cups of water. Heat on high until boiled then reduce to a simmer. Quinoa is cooked once it has opened up and spiralled out.
- Preheat your waffle iron.
- Meanwhile, combine the rest of the ingredients in a mixing bowl. Once the quinoa and lentils are cooked, add them in too.
- Drop by spoonfuls onto the waffle iron. Waffles are cooked when they turn a toasty brown.
Notes
- To reheat, pop in the toaster or in the oven to crisp them up.
Nutrition
Serving: 4 | Calories: 342kcal
Servings: 4
Calories: 342kcal
