Quinoa and Crab Curry
Quinoa and Crab Curry
This recipe I created for my 9-day hike in Sarek and it’s still one of my favourites! Super quick and easy to make, Quinoa and Crab Curry is a nutritious meal that relies on few simple ingredients.
servings: 1
|
calories: 539
|
cooking time: 15 min
|
weight: 95 gr /
oz
Category: dairy-free, dehydrated, dinners, gluten-free, high-energy, lightweight, one-pot, paleo-friendly
nutrition info:
calories: 539, protein: 14.8 g, carbs: 46.9 g, fat: 34.6 g, sugars: 9 g, sodium: 828 mg
you'll need:
1/4 cup cooked and dehydrated quinoa
1/4 cup dehydrated imitation crab meat (gluten-free)
1 teaspoon dehydrated Thai yellow curry paste or mild curry powder
2 tablespoons coconut milk powder
1/4 cup dehydrated imitation crab meat (gluten-free)
1 teaspoon dehydrated Thai yellow curry paste or mild curry powder
2 tablespoons coconut milk powder
at home:
Mix all the ingredients in a medium-sized zip lock bag.
on the trail:
Pour quinoa and crab curry mixture into the pot; add 1 cup water.
Place pot over medium heat and bring to the boil.
Cook, stirring occasionally, for about 5 minutes.
Remove from the heat, cover, and let stand for another 5 minutes to rehydrate meal completely.
