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Cranberry Walnut Quinoa Salad - hot or cold
camping recipe
Category: Rice and Grain Dishes   Rating: N/A
Backpacking: Yes Effort: easy Serves: any Prep time: 1-30m
  • 1 c. quinoa
  • 2 c. water
  • 1/2 c. dried cranberries (or other dried fruit)
  • 1/2 c. crushed walnuts (or other crushed nuts)
  • 1 bunch finely chopped scallions
  • 1/4 c. olive oil (or flax, hemp, canola, etc.)
  • 1/4 c. sherry vinegar
  • sea salt
  • pepper
How to Prepare:
Recipe will serve 6-8 or 2-4 with leftovers - great cold the next day. However, other than the 1:2 ration on the quinoa:water, the rest of the ingredients can be mixed and matched and measurements can be loose depending on your preference. Cooking directions are basically the same:

1. Combine quinoa and water in a pan and place on campstove - bring to a boil. Boil uncovered for 5 minutes, then cover and take off heat. Set aside covered for 15 minutes and the quinoa will cook to perfection. Open lid and let sit for a few more moments to cool slightly.
2. Combine all other ingredients in a large bowl and add quinoa. Mix well. Season with salt and pepper to taste.

Dish is great hot or cold and makes good lunch or breakfast leftovers when camping. Quinoa is high in protein, walnuts in fats/omega 3s, combined with cranberries it makes for the perfect camp energy food. Allows for a lot of variation dependant on availability or preference of nuts/fruits. We have tried blueberry/pecan with great results, but the cran-walnut is our fave!
Sent by: Guest Date: 2009-09-16
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If you forget your dish soap, simply heat some water in your pan and add wood ash. Then scrub with a fern/bracken to degrease and clean your dishes.

Graham Strowes

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