Quinoa for your next Boundary Waters Trip
Most people have heard of Quinoa but maybe don’t know that it is pronounced Keenwa. It’s super good for you as it is a complete protein and has lots of fiber and other nutrients. I always thought it was a grain but later learned it’s actually in the family with spinach and other leafy greens. The best thing about Quinoa is it’s perfect for your next Boundary Waters trip.
Quinoa tastes good and it doesn’t even matter how you prepare it. I think it tastes fine just plain but there are a number of recipes that make it taste even better. It can be a delicious breakfast if you prepare it like oatmeal and add some cinnamon, raisins or brown sugar. It’s wonderful for salads if you add vegetables to it and you can always mix it with beans or a meat and use it as an entree. Need dessert? Then just put some sugar and cinnamon on it and your sweet tooth is satisfied.
Quinoa doesn’t weigh very much either so it’s the perfect food for your next Boundary Waters canoe trip.
You can find a number of recipes for Quinoa online or make this breakfast recipe from Backpacker Magazine.
Recipe: Fruit and Nut Quinoa
Gourmet breakfast served in your sleeping bag
by: Gabrielle Harradine
Fruit and Nut Quinoa (Justin Bailie)
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
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.
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
Fat 35 g
Carbs 81.5 g
Protein 13 g
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