Having a quinoa recipe along on a camping trip is a must!
Quinoa is a "grain-like" crop grown primarily in South America. People in countries such as Ecuador, Columbia, Boliva and Peru use quinoa almost daily in a variety of ways.
I've used quinoa in meals since the time I traveled through some of those countries.
Quinoa contains almost as much protein as beans and legumes. Being high in fiber makes it healthy as well.
Once quinoa is harvested it needs to be processed to remove a coating around the seed itself, which is very bitter. I tried some unprocessed quinoa in Riobamba, Ecuador once. Wow! Made my toes curl a bit!
Quinoa can be mixed with many other ingredients to make great meals. Throw in some onions, garlic, basil, thyme and red pepper.
The possibilities are endless!
How to cook Quinoa:
Quinoa is a great substitute for rice and couscous. As with most other camping recipes I recommend preparing the quinoa ahead of time.
Depending on the type and where the quinoa was purchased it should first be washed.
Click here to download your printable quinoa recipe PDF.
Outdoor Quinoa with Bean and Mushroom Special
1 cup – pre cooked quinoa
2 cups – pre cooked adzuki beans (red kidney beans are fine too)
½ cup – sliced mushrooms (either shitake or baby bella)
¼ cup – sliced celery
1 tbsp – chopped parsley
1 tbsp – sliced green onion
1 tbsp – olive oil
Salt & Pepper
Preparation: (Overall cooking time – about 20 minutes)
1 – Pour olive oil in the pan.
2 – Sauté the mushrooms, celery, parsley and green onion until tender and glossy with medium heat.
3 – Reduce heat to low.
4 - Add the quinoa and beans to the mixture.
5 - Cover the pan with a lid and heat contents for 20 minutes.
6 – Stir occasionally with a spatula to mix the contents.
7 – Serve when hot.
8 - Enjoy the quinoa recipe!
Click here to go back to the main vegetarian recipes home page.
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