Recipe: Fruit and Nut Quinoa
Gourmet breakfast served in your sleeping bag
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INGREDIENTS
1⁄4 cup quinoa
1 tablespoon dried milk
2 tablespoons flax seed meal
1⁄4 cup chopped pecans
1⁄4 cup dried cranberries
1⁄8 teaspoon cinnamon
1 tablespoon brown sugar
1 tablespoon cashew butter
AT HOME
Rinse quinoa well and air dry thoroughly. Reserve a few cranberries and place remaining dried ingredients (quinoa, milk, flax meal, pecans, cranberries, cinnamon, and sugar) in a zip-top bag. Put cashew butter into a squeeze tube or spillproof container.
IN CAMP
Combine dry ingredients with one cup water and mix together in a cooking pot. Bring to a boil, and simmer for 15 to 20 minutes, stirring occasionally, until most of the water is absorbed. The center of the quinoa should still be somewhat white. Take off heat and stir in cashew butter. Let sit for five minutes. Sprinkle with extra cranberries.
Prep time 10 min
Cook time 25 min
Price $1.66 per serving
Weight 4 oz. per serving
Serves 1
Calories 681*
Fat 35 g
Carbs 81.5 g
Protein 13 g
