Andean Quinoa Stew
Quinoa has been cultivated in the Andes since ancient times. Touted as the “supergrain” by nutritionists because of its high protein content, quinoa is a perfect backpacking food staple. If it powered the building of Machu Picchu, it should be potent enough to fuel us through the Cascades
Recipe by Dayna Stern
About 2 servings
PREP TIME / COOK TIME
5 minutes / 15 minutes
- 1/4 cup quinoa
- 1/4 tsp each salt & pepper
- 1 tbsp olive oil
- 1/4 lime
- 1/2 cup dehydrated corn kernels
- 2 tbsp dehydrated tomatoes, diced
- 1 tbsp chipotle seasoning mix
Optional: fresh avocado, coarsely chopped cilantro
Rinse quinoa thoroughly. Place quinoa in a medium-sized pan, add the water, and bring to a boil.
Reduce the heat to medium-low and simmer, covered, until the liquid is absorbed, 10 to 12 minutes, The quinoa should be translucent. Remove from heat and fluff it with a fork.
Sprinkle the grains with the salt and pepper and stir, folding from underneath the grains.
Fold the olive oil, juice from lime, corn and tomatoes into the quinoa. Adjust the seasonings to taste.
Garnish with cilantro and avocado slices.