I recently read a recipe that called for adding grated beets to meatloaf so you could trick your kids into eating a vegetable without actually knowing it.
I don’t know about your children, but I can tell you unequivocally that mine can find any vegetable fragment larger than a mustard seed in their food. This is one reason why I love adding quinoa to recipes. It adds a lovely texture along with protein and a host of nutrients, but more importantly, it imparts a subtle, nutty flavor that kids (and adults) actually like — no trickery necessary!
Cooked quinoa is so perfect in these soft, chewy oatmeal cookies. I made this batch with dried cherries, which my kids and I love. (Don’t tell, but dried cherries also happen to be rich in antioxidants and vitamin C.)
You could substitute regular or golden raisins, or chopped, dried dates, or dried cranberries, or whatever you like.
Just don’t add any grated beets. Trust me on this.
Chewy Oatmeal Cookies with Quinoa and Dried Cherries
These classic cookies get a secret protein boost from healthy, nutty quinoa.
- 1 1/2 cups flour
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup (1 stick) unsalted butter
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/4 cup honey
- 2 large eggs
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
- 1 cup cooked quinoa, cooled (learn how to cook perfect quinoa here)
- 1 cup old-fashioned oats
- 1 cup dried cherries (or substitute raisins)
Preheat oven to 375 degrees, and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, salt, baking powder and baking soda. In a large mixing bowl, beat together the butter, sugar, brown sugar and honey with an electric mixer until light and fluffy, about 3 minutes. Add the eggs, vanilla and almond extract and beat another 2 minutes. Add flour mixture and mix just until combined. Stir in quinoa, oats and raisins and mix until combined, using your hands, if necessary.
Scoop heaping tablespoons of dough and roll into balls; arrange on the baking sheet, spaced 1 1/2 inches apart. Bake until cookies are just lightly browned around the edges, about 12 to 15 minutes. (For chewy cookies, don’t overcook.) Remove from oven and cool for five minutes before removing cookies from parchment and cooling on a wire rack. Store in a sealed container. Makes about 2 dozen cookies.
P.S. If you’ve been thinking of trying quinoa and want some easy, family-proven recipes, this week until June 1st the eBook edition of The Quinoa Quookbook is on sale at Amazon for just 99 cents.