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Unless noted, each recipe makes 1 serving and assumes you packed salt, pepper, and oil/butter.
- 1/3 cup quinoa (pre-rinsed and dried at home; or use precooked, though this adds weight)
- 2 oz. kale (bag with a lightly moistened paper towel; it will keep 3 to 4 days, or use kale chips for hot temps or longer trips)
- 2 Tbsp toasted walnuts (Toast your own: 5 to 10 minutes on a baking sheet in a 350°F oven.)
Boil ½ cup water with quinoa, then reduce heat. Cover and simmer about 15 minutes, until water is absorbed and quinoa is tender. Let stand 5 minutes. Add salt, pepper, and about 2-3 Tbsp olive oil or butter. Shred kale, stir in (it’ll wilt from the heat), and top with walnuts.
➞ Sub in a handful of raisins, chopped dates, or chopped apples for the kale.
vegan | gluten free