It’s finally fall. Oh, beautiful fall.
The leaves are starting to turn up here, from green to yellow to red. Falling gracefully to the ground, covering our lawn with little gold and bronze speckles.
The cool air is rolling off the lake, whipping through my hair as I walk down the sidewalk. I can smell the chill coming, the crispness in the air is only a small taste of what’s to come.
But for now, we can be happy. Savor these sweet moments and enjoy the gorgeous season for as long as we possibly can.
What I love most about fall is the food. Like most people, by the time September rolls around, it’s all I can do from grabbing ever single squash, apple and pumpkin that I see in sight. I’m like a kid in a candy shop. I can’t be stopped.
Although not technically a fall food, to me sweet potatoes fit nicely into this category. They’re one of my all time favorite ingredients, because they’re super healthy and are easy to use in tons of different recipes. For fall, I like to use them similarly to pumpkin – in soups, stews, smoothies, baked goods and now waffles.
Sweet potato quinoa waffles are the bomb.
Light and fluffy, all these waffles needed was a little drizzle of maple syrup and I was in breakfast heaven. The quinoa packs even more nutrients into this super charged breakfast, so don’t be shy to have two (or three).
To add some sweetness, I opted to cook the quinoa in pineapple juice before hand and use some extra juice in place of some of the milk. They were perfect. Mixing the tropical tastes of summer with the comforting flavors of fall.
- ⅓ cup dry white quinoa
- ⅔ cup pineapple juice (for quinoa) + ¾ cup pineapple juice (for waffles)
- 1 cup sweet potato, mashed
- 1 cup toasted quinoa flour
- ½ cup brown rice flour
- ½ cup tapioca starch
- 1 teaspoon baking powder
- 2 tablespoons coconut sugar
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 2 large eggs, separated
- ¼ cup coconut oil, melted
- 1¾ cup almond milk (or milk of choice)
- 1 teaspoon vanilla
- Add quinoa and ⅔ cup pineapple juice to a small sauce pan. Bring to a boil, cover and turn down to simmer for 8 - 10 minutes. Remove quinoa from heat and keep covered for 5 minutes.
- Once cooled, combine the quinoa and sweet potato, and set aside.
- Sift dry ingredients into a medium mixing bowl and set aside.
- Beat egg yolks, milk, remaining ¾ cup pineapple juice, oil and vanilla. Add the wet ingredients to the sweet potato quinoa mixture.
- In a small mixing bowl, whip the egg whites with a hand mixer on medium speed, until stiff peaks form, about 2 minutes.
- Add the wet ingredients to the dry and stir to combine. Fold in the egg whites.
- Spray a waffle iron with non-stick spray and ladle the batter into the center. Cook until nice and crispy.
- Serve with warm maple syrup (and yogurt if that's your thing - because it most definitely is mine!).
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