As I said in my last post about quinoa, I was able to purchase a 5 pound bag of it at Costco a few weeks ago. I had dreams of healthier side dishes with dinner and perfect leftovers for Baby Snob’s lunch, but these have been quickly dashed as it seems I am the only person in this family that enjoys quinoa in its traditional form.
The Food Snob much prefers rice. He’ll be a good sport, but in all honesty, he just doesn’t like it. In the past, Baby Snob has gobbled it up faster than I could keep it on her plate. Recently, however, every time I put it in front of her, she pushes it away and simply says, “NO.” At first my immediate reply was, “But you love quinoa.” Then, I slowly realized my slippery slope into the world of “Things My Mother Said That I Will Never Say To My Kids.” For the record, I don’t remember my mom ever saying that, but it is just such a mom thing to say – you know?
My solution for the time being is to use quinoa in places they least expect it, and therefore, not feeling bad about yet another bulk-sized purchase gone wrong (we’ve all been there, right? You buy the 10 pounds of whatever, only to let it go bad because who can figure out what to do with 10 pounds of anything?!).
These chewy, soft cookies were a hit with everyone I served them to. You would never know they have quinoa in them!
Quinoa Chocolate Chip Pumpkin Cookies (adapted from Two Peas and Their Pod)
1 cup whole wheat flour
1 cup all-purpose flour
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/2 cup (1 stick) unsalted butter at room temperature
1 cup packed brown sugar
2 large eggs
1 cup pumpkin puree
2 tablespoons vanilla extract
2 cups old fashioned oats
1 cup cooked quinoa, cooled
2 cups chocolate chips (semi-sweet, dark or milk)
1. Preheat oven to 375 degrees and line a cookie sheet with parchment paper.
2. In a large bowl, stir together the flours, salt, pumpkin pie spice and baking soda. Set aside.
3. In a stand mixer, cream together butter and brown sugar on medium speed until fluffy. Add the eggs, one at a time, beating for 1 minute after each. Add the pumpkin and vanilla and mix on low speed for another 1-2 minutes.
4. Slowly add the flour mixture and stir on low setting until well incorporated (about 3-4 minutes). Add the oats and quinoa and stir for another 1-2 minutes on low. Lastly, add the chocolate chips and stir for another 1-2 minutes.
5. Scoop heaping teaspoons of dough and drop onto cookie sheet. Bake at 375 degrees for 12-14 minutes or until edges begin to brown. Cool on cooling rack.
Yields: 3 dozen cookies
These cookies are moist and rich with the flavors of fall. I will most likely be making another batch to freeze to have on hand when Baby Snob #2 arrives.
What are some unconventional ways you’ve used quinoa?