Quinoa Veggie Waffles (Print Version)
# Ingredients:
→ Base
01 -
¾ cup of uncooked quinoa
02 -
¾ cup of breadcrumbs
03 -
2 cups of water
04 -
1 cup of frozen vegetable mix
→ Spices and Herbs
05 -
8-10 green chilies (adjust to your heat preference)
06 -
½ cup of fresh mint leaves
07 -
1 tablespoon of lime juice
08 -
½ cup of chopped cilantro
09 -
Black salt - 1 teaspoon
10 -
Regular salt
→ For Cooking and Serving
11 -
2 tablespoons of coriander-chili chutney
12 -
3 tablespoons of olive oil
13 -
2 tablespoons of ketchup
# Instructions:
01 -
Cook quinoa in 2 cups of water following the package directions. Once done, fluff with a fork and let it cool completely.
02 -
In a blender, blend the green chilies, black salt, lime juice, and mint leaves into a coarse paste.
03 -
Blend the frozen vegetables slightly to chop them roughly. Then squeeze out the extra water.
04 -
In a big mixing bowl, toss together the cooled quinoa, the spice paste, chopped vegetables, breadcrumbs, regular salt, and cilantro. If the mixture feels too wet, add a little extra breadcrumbs.
05 -
Lightly grease the warm waffle iron with oil. Scoop some of the mixture onto it, close, and cook for about 15 minutes until golden brown and crispy. Let the waffles sit for 5 minutes before serving with chutney or ketchup.
# Notes:
01 -
You can make these waffles ahead of time and reheat them in the toaster.
02 -
Feel free to tweak the spice level to what you like best.