• In a small saucepan bring water to boiling; stir in quinoa. Reduce heat; cover and simmer for 10 to 12 minutes or until tender and liquid is absorbed. Remove from heat. Transfer to a small bowl and chill for 1 to 2 hours.

  • Preheat waffle baker according to manufacturer's directions. In a large bowl combine the flour, brown sugar, baking powder, and salt. In a medium bowl combine the quinoa, banana, egg yolks, butter, and milk. Add to flour mixture and stir just until combined.

  • In a clean medium bowl, beat egg whites with an electric mixer or wire whisk until stiff. Fold into banana batter.

  • Add batter to waffle baker according to manufacturer's directions. Serve topped with berries.

Nutrition Facts

176 calories; 5 g total fat; 3 g saturated fat; 0 g polyunsaturated fat; 2 g monounsaturated fat; 73 mg cholesterol; 133 mg sodium. 194 mg potassium; 27 g carbohydrates; 3 g fiber; 8 g sugar; 7 g protein; 0 g trans fatty acid; 243 IU vitamin a; 2 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 20 mcg folate; 0 mcg vitamin b12; 91 mg calcium; 1 mg iron;