Sarah Copeland's go-to waffle recipe is crispy outside, and airy and moist inside. It's also wholesome and sustaining, thanks to the chia seeds, cooked quinoa and milk in the batter. GET THE RECIPE ►► https://f52.co/2k6gKtGServes: 4Prep time: 10 minTotal time: 40 minIngredients:1½ cups (235 g) gluten-free flour blend or (210 g) all-purpose flour3 Tbsp cooked quinoa, cooled2 Tbsp chia seeds2 tsp unrefined cane sugar1½ tsp baking powder½ tsp fine sea salt1½ cups (360 ml) milk½ cup (120 ml) vegetable oil, plus more for the waffle iron2 large eggs, lightly beaten1 tsp pure vanilla extractPlain yogurt (optional) and fresh berries (or any fruit), for serving4 eggs, fried, for serving (optional)Pure maple syrup, for servingSUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8CONNECT WITH FOOD52Web: https://food52.comFacebook: https://www.facebook.com/food52Instagram: https://www.instagram.com/Food52Pinterest: https://www.pinterest.com/food52Twitter: https://twitter.com/Food52Food52 newsletter: https://f52.co/newsletterABOUT FOOD52As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.