Trail Cooking With Quinoa
Quinoa is a great base for healthy and satisfying backpacking meals. It’s high in protein and contain all nine essential amino acids those our body can’t naturally produce. In addition to protein, quinoa also contains carbohydrates, fats, fiber, minerals and B6 group vitamins. Thanks to its nutritional value ancient Incas called quinoa “the golden grain” and “the mother of all grains”.
Technically a seed, quinoa is gluten-free that makes it safe for people with celiac disease and non-celiac gluten sensitivity.
Nutty and earthy, quinoa is a healthy and very versatile product. It can be eaten on its own as a side dish or can be added to soups, salads, baked goods and even desserts. It also makes a great breakfast cereal or porridge mixed with dried fruit, milk, and nuts.
While quinoa cooks fairly quickly, it has one drawback. Quinoa seeds have a naturally bitter coating that must be rinsed off before preparing. It makes cooking with quinoa on the trail a bit inconvenient. Therefore I prefer to cook it ahead of time and then dehydrate to make my own “instant quinoa”. Using instant quinoa saves you fuel and time while backpacking.
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Trail cooking with quinoa:
Quinoa and Sorrel Borscht
Puffed Quinoa and Peanut Butter Bars
Quinoa, Lentil and Kale Stew
What ratio of water to quinoa do you use to re-hydrate if I’m not just adding it to a stew or other “juicy” mixture?
Thanks for the recipes and inspiration!
Hi Gina! My general rule for food rehydration is to use equal parts of water and dried food. So, for 1/3 cup of dried quinoa, take 1/3 cup of water. You can always add more water later to get the consistency you want.