Apple cinnamon quinoa porridge
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Quinoa simmered with apples, cinnamon and maple, dried at home and finished with coconut milk powder and pecans at camp.
Ingredients
- 1 cup quinoa
- 2 apples chopped into 1/2″ cubes
- 2 cups water
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- ¼ cup coconut milk powder
- ½ cup pecans chopped
Equipment
- dehydrator
- zip-top bags
- saucepan
Directions
At home
- Rinse the quinoa in a fine-mesh sieve until the water runs clear. Put it in a pot with the apples, water, cinnamon, and salt. Bring to a boil, cover, and simmer for 15-20 minutes until tender.
- Take off the heat and stir in the maple syrup and vanilla; adjust to taste.
- Spread thinly on lined dehydrator trays. Dehydrate at 135F for 8-12 hours, until the quinoa and apples are completely dry.
- Divide the dried quinoa, coconut milk powder, and pecans between two resealable bags.
On the trail
- Put in the pot with 8 oz water per serving. Simmer until tender, adding water as needed.
Notes
Contains tree nuts (pecans); nuts go rancid, so store cool or add near trip time.
Nutrition
Serving: 364g | Calories: 766kcal | Carbohydrates: 111g | Protein: 16g | Fat: 31g | Saturated Fat: 7.6g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 311mg | Potassium: 924mg | Fiber: 14g | Sugar: 43g | Vitamin A: 124IU | Vitamin C: 0.6mg | Calcium: 128mg | Iron: 5.9mg
Nutrition is an estimate per serving from USDA FoodData Central, for 2 servings; quinoa counted as dry quinoa, ¼ cup coconut milk powder counted as canned coconut milk (one can 400 g). Brands and portions vary, so use it only as an approximation.