Raspberry coconut quinoa porridge

Course Main Course

Cuisine American

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

Prep Time 25

Cook Time 6

Total Time 6 25

Servings 2 servings

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

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

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.