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.