dish Head Chef Carrie Rau has put together this recipe for a heart healthy brunch using quinoa, a seed that is grown in South America. Quinoa grains have been hailed as a superfood, since they contain essential amino acids and are high in fiber and protein. The UN has even designated 2013 as the International Year of Quinoa! By topping a crispy, quinoa waffle with a not-too-sweet rhubarb and strawberry compote you’ll be using seasonal produce, too! You can follow the recipe below, or download the PDF here.
Chef Carrie’s Quinoa Waffles with Rhubarb + Strawberry Compote
¼ cup quinoa flour
¼ cup quinoa flakes
½ tsp baking soda
1 tsp baking powder
¼ tsp salt
1 ½ Tbsp brown sugar or honey
¼ tsp ground cinnamon
2 tsp melted butter or coconut oil
1 large egg or 2 egg whites, beaten
1 very ripe banana, mashed
¼ cup milk (almond, soy, 2% or skim)
canola spray for machine
Rhubarb Strawberry Compote:
4 stalks rhubarb, thinly sliced
¼ cup brown sugar
1 quart fresh strawberries, hulled and quartered
splash of water
- Preheat waffle iron until hot.
- Mix all dry ingredients in a medium sized mixing bowl with a whisk to combine well.
- In a separate smaller bowl, mix all wet ingredients until well incorporated and then add into the dry ingredients. Stir a couple of times to combine but do not overwork. This will result in lighter, fluffier waffles.
- Grease waffle iron with canola spray and pour in some batter. Cook according to manufacturer’s directions or until golden brown and cooked through.
- In a small pot combine all ingredients with a splash of water, bring to a vigorous simmer. Cook for 10 minutes or until the rhubarb has softened and thickened.
To serve: Place hot quinoa waffles onto a plate and top with warm strawberry compote. Enjoy!