Apple cinnamon quinoa porridge

Course Main Course

Cuisine American

Keyword backpacking breakfast, camping breakfast, dehydrated meals, quinoa porridge

Prep Time 20

Cook Time 8

Total Time 8 20

Servings 2 servings

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

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

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.