Keep the prepared batter in the refrigerator, covered, up to overnight. Or bake the waffles, cool and freeze them in batches of two in large resealable freezer bags. To eat, bring to room temperature for 5 to 10 minutes and toast to warm through. If you are making them fresh to order, you should know--as my kids and guests do--that waffle cooking is a one-by-one affair; everyone is allowed to eat their waffle hot and fresh off the press, when they're best, while the rest cook. This recipe doubles easily. Keep the waffles warm on a sheet pan with a rack, in a 325 degrees F oven, while you cook the remaining waffles. Really, Quinoa? Yes. Keep extra cooked in sealed containers in the freezer. If you don't have already-cooked quinoa, skip it. You may miss the signature quinoa freckles, but the chia adds texture and nutrients. What if I'm not gluten-free? Gluten-free flour makes these light, but they work beautifully with all-purpose white flour, too. You can count on these for a dairy-free but decadent breakfast, but it's fine to substitute whole milk instead. Scandi-style: For thin and crisp, Scandinavian-style waffles, use only 1/2 cup batter for each, and cook for 6 to 8 minutes.