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Cooking

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