Blueberry, Hazelnut Quinoa
courtesy of Laurie Ann March

Makes 2 servings

Quinoa, pronounced keen-wa is a complete source of amino acids. The addition of blueberries, cinnamon and toasted hazelnuts makes this dish as comforting as a bowl of oatmeal but packed with protein.

1/2 cup quinoa
1/8 teaspoon salt
1 tablespoon white sugar
1/4 cup dried blueberries
1/4 teaspoon cinnamon
1/8 cup hazelnuts
Enough milk powder to make 1/2 cup, plus water as necessary
brown sugar, optional, to taste
3/4 cup water

At Home: Rinse the quinoa under cold water for at least 3 minutes. Drain well and then toast in a dry nonstick frying pan until the quinoa starts to pop. Allow it to cool and then place it in a ziplock freezer bag with the salt, sugar and blueberries. Toast the hazelnuts in a dry nonstick frypan until they start to become fragrant. Remove from the heat and let cool. Wrap the brown sugar and toasted hazelnuts separately in plastic wrap, and place both in the bag with the quinoa. Pack the milk powder with the other milk powder you will take on your trip.

At Camp: Mix the contents of the quinoa bag with 3/4 cup of water in a pot. Bring to a boil. Reduce the heat to a simmer and let the quinoa cook for 10 minutes, stirring occasionally. If it becomes too dry, add a little more water. Meanwhile use the milk powder and water to make 1/2 cup of milk. When the quinoa has finished cooking, divide it into 2 servings. Top each with milk and a little brown sugar, if desired, and sprinkle with hazelnuts.

Tip: If you are camping in cold weather and need to increase your fat intake, add a tablespoon of butter to the quinoa when it has finished cooking. For a warmer quinoa add the milk to the pot when the quinoa has finished cooking and heat through.

© 2006 Laurie Ann March
use without the author's written permission is prohibited.