Cranberry Orange Coconut Quinoa
An easy and out-of-the-ordinary alternative to oatmeal.
Prep time: 5 minutes
Cook time: 15 minutes
Servings: 4
Kitchen equipment you’ll need: zester or microplane
Ingredients:
1 cup quinoa, thoroughly rinsed
2 cups plain, unsweetened oat, hazelnut, or almond milk
1 cup dried cranberries
1 cup shredded unsweetened coconut
½ cup clementine zest*
cinnamon, to taste
nutmeg, to taste
cardamom, to taste
*Clementine zest is sweet and tender compared to other oranges with more bitter, pithy skins
Directions:
Combine quinoa and milk in a saucepan over medium-high heat. Bring to a boil, then simmer for 10-12 minutes until quinoa is tender. To serve, sprinkle cranberries, coconut, zest, and spices over each bowl of quinoa.
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Make it backpacking food:
Cut sheets of parchment paper to fit your dehydrator trays. Mix all ingredients together, adding spice and zest as needed until desired flavor is reached.
Spread quinoa in thin, even layers on parchment paper and dehydrate at 135F for 3-5 hours, or until all the moisture has evaporated. Package in airtight container.
At your campsite, combine dried quinoa with just enough water to cover the dried mix. Using your backpacking stove, bring mixture to a boil, then reduce to a simmer for a few minutes until quinoa is tender.
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Like this recipe? Want access to 60+ more recipes? CLICK HERE for more info🍴🥾🏕
Tasty, healthy backpacking recipes, plus expert resources for success in the kitchen and optimal nutrition in the wild. Created for you by two wilderness guides: a nutritionist and a chef. New recipes added on the regular!