Quinoa Protein Power Waffle


I think this is probably the most used recipe at my house. It is definitely my favorite breakfast. It’s not the waffle that you’d make for Saturday morning breakfast, or a big fancy family brunch. It IS the waffle that you make every other day of the week though:) The recipe is a single serving, but I can pump out a bunch of these if needed. It’s usually James and Emma and I that love a good Power Waffle. That’s what we call them around here. A Power Waffle is the perfect combination of protein and carbs, and it’s tasty too.

A friend of mine gave me this recipe years ago when she was doing the Body For Life Program. Body For Life required a protein and a carb at each meal. My options for breakfast were pretty slim. Egg on toast was about it, but then this waffle came along. The recipe is gluten free. I’m actually “Rootin’ for Gluten” since we own a whole wheat bakery, but for those who are watching their gluten intake this is a great option. The recipe calls for cooked quinoa, but I have used cooked steel cut oats, and also dry oatmeal both quick and old fashioned varieties. All grains work fantastic!

The recipe may seem a little temperamental the first time you make it. I had a friend who once told me her kids were like pancakes. The first ones didn’t turn out so good, but the kids that followed were perfect:) She was totally kidding, but I have found a lot of pancakes, crepes and waffles sometimes have a hard time being perfect the first go round. Am I the only person on the planet who throws out the first two crepes EVERY time I make them?

These waffles will take a little patience. DO NOT peek while the waffle is cooking! Give it a good 3-4 minutes or until most of the steam has stopped. And then open that waffle iron as fast as you can! Those are my best tips. Oh and also, make sure your waffle iron is generously sprayed with non-stick spray, and it’s super hot. Follow these tips and you will be in Power Waffle Heaven!

Quinoa Protein Power Waffle


  • 1/4 c. cooked quinoa packed in the cup
  • 1/4 c. cottage cheese
  • 1 egg
  • 1/8 t. baking soda
  • 1/8 t. cinnamon (optional)


I use a 1 cup measuring cup and an immersion blender. If you don't have an immersion blender you can use a regular blender or a food processor would work too. Place all the ingredients in the cup and place the immersion blender in. Buzz away until there are no more chunks of cottage cheese or quinoa. It only takes 15-20 seconds. Preheat waffle iron until nice and hot. Spray a good coating of nonstick spray on the iron. Poor the batter on the iron and close. I usually have a little bit of overflow when I use my Belgium waffle iron, but when I use a regular waffle iron with 4 sections it fits perfectly! Let waffle cook for 3-4 minutes or until most of the steam has stopped rising out of the iron. Lift the waffle iron lid quickly, and pull waffle off. Serve with fresh berries, and powdered sugar or my favorite, bottled pears. Serves 1




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