Ingredients
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2 cups [160 g] red Quinoa
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1⁄4 cup [60 ml] Olive Oil
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2 large Onion
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1 Garlic
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2 tsp Tomato
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2 red Bell Peppers
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1 tsp minced fresh Rosemary
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Fine Sea Salt
Directions
Quinoa is a great option to have on a backpacking trip, because this nutty, satisfying food is high in protein. Your stomach will be content for hours after a hearty meal built around this pilaf. It’s even a tasty little snack in its dried form. Since dehydrated meals lose a bit of their toothsome quality in rehydrating, I like to compensate by packing along some chopped toasted walnuts to top off the dish. To preserve some nice texture, for this recipe, use uncooked quinoa, not the pre-cooked “quick” quinoa you might find in some stores.
Steps
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1
Done
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Line dehydrator trays with nonstick fruit-leather sheets. |
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2
Done
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Rinse and drain the quinoa twice in cold water. |
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3
Done
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In a large, heavy nonreactive saucepan over medium heat, warm the olive oil. Add the onions, garlic, tomato paste, bell peppers, rosemary, and 1 tsp salt. Cook, stirring frequently, for 15 to 20 minutes, until the vegetables are tender and glossy. Add the drained quinoa, 3 cups [720 ml] water, and 1 tsp salt. Bring the mixture to a boil, cover, turn the heat to low, and simmer for 18 to 25 minutes, until the tail-like germ of the quinoa grains has unfurled and the water is fully absorbed. Taste and season with salt, if desired. Uncover, toss, and let cool to room temperature. |
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4
Done
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Spread out the quinoa in a thin layer on the prepared trays. Dry at 135°F [57°C] for 6 to 8 hours, until the quinoa mixture is fully dry and crumbly. Let cool completely. |
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5
Done
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Store in an airtight container, preferably with a silica gel packet to extend freshness, in a dark |
