Raspberry coconut quinoa porridge
Be the first to rate it
Quinoa cooked in non-dairy milk with maple and cinnamon, dried and packed with freeze-dried raspberries and coconut milk powder.
Ingredients
- 2 cups nonfat non-dairy milk
- 1 cup quinoa
- ⅛ teaspoon salt
- 3 tablespoons maple syrup
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- ¼ cup coconut milk powder
- 1 oz freeze dried raspberries
- ½ cup sliced almonds
- coconut oil packets optional
Equipment
- dehydrator
- zip-top bags
- saucepan
Directions
At home
- Rinse the quinoa. Bring the milk, quinoa, and salt to a boil; cover partway and simmer for 20-25 minutes until tender, stirring and adding milk or water as needed. Take off the heat and stir in the maple syrup, cinnamon, and vanilla.
- Spread in a thin layer on dehydrator trays.
- Dehydrate at 145 for 6-8 hours, until completely dry.
- Pack the dried quinoa in an airtight container with the coconut milk powder, raspberries, and almonds. If you like, pack one or two coconut oil packets on their own.
On the trail
- Put the porridge in a small pot with just enough water to cover. Simmer for 10-15 minutes until the quinoa is tender.
Notes
Contains tree nuts (almonds); coconut powder and nuts can go rancid, so store cool.
Nutrition
Serving: 427g | Calories: 658kcal | Carbohydrates: 87g | Protein: 20g | Fat: 28g | Saturated Fat: 7.2g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 332mg | Potassium: 1002mg | Fiber: 12g | Sugar: 22g | Vitamin A: 21IU | Vitamin C: 4mg | Calcium: 611mg | Iron: 6.8mg
Nutrition is an estimate per serving from USDA FoodData Central, for 2 servings; nonfat non-dairy milk counted as unsweetened almond milk, 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.