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Quinoa Salad with Kale
This surprisingly fresh side (or main dish) from guide Andy Stephen packs tons of protein, plus vitamins A and C, thanks to hardy kale’s ability to survive a few days in a pack. Serves 6
1 ½cups quinoa, rinsed
½lb. dehydrated sugar snap peas (or 3 cups fresh)
1Tbsp olive oil
3Tbsp white wine vinegar
1cup roasted almond or walnut pieces
7fresh kale leaves, ribsremoved (alternative: rehydrate dried kale chips)
2fresh lemon wedges
In camp Combine quinoa and 3 cups water in a pot; bring to a boil, then reduce heat and simmer about 15 minutes (it’s done when the little thread is visible). Add peas, olive oil, vinegar, and nuts and stir. In another pot, sauté kale about 5 minutes; add to salad; squeeze fresh lemon juice over finished salad.