Quinoa Burrito Bowl
Servings: 2
Equipment
- dehydrator
Ingredients
- 1/2 cup quinoa
- 15 oz canned fire roasted tomatoes
- 1/4 cup water
- 1/4 tsp sea salt
- 15 oz canned black beans
- 1/2 red bell pepper diced
- 1/2 cup frozen or canned corn
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp oregano
- 2 tbsp olive oil
- 1 packet True Lime
- 1 oz bag tortilla or corn chips
Instructions
At Home
- Place quinoa in a fine-mesh strainer and rinse thoroughly with cold water (don’t skip this or it will result in bitter quinoa). Place in a medium saucepan along with the fire roasted tomatoes and their juices, water, and sea salt. Bring to a simmer, then partially cover and simmer for about 20 minutes, or until the quinoa is tender. Remove from the heat.
- Line dehydrator trays with parchment paper. Spread the quinoa into a thin, even layer on two or three trays. Arrange drained black beans, diced bell peppers, corn, and cilantro onto additional trays, making sure that there is room around individual pieces to allow for air circulation.
- Dehydrate at 125℉ for 8-10 hours, or until completely dry. Some ingredients may take longer than others.
- Place the dehydrated ingredients into a sealable bag (or divide between two bags for individual portions) and add the remaining seasonings. Pack olive oil in a small squeeze bottle, and pack along the True Lime and corn chips separately.
At Camp
- Place the contents of the bag into your cook pot with 150mL water for one serving or 300mL water for two servings. Soak for 5-10 minutes. Light stove and bring to a boil for one minute. Remove from heat and place the pot in a pot cozy to rehydrate for 10 minutes.
- Stir in the olive oil and serve with True Lime to taste and top with corn chips.
Notes
Each serving weighs approx. 126g (4.5 oz) and clocks in at around 147cal/oz.
Source:
Backpacking Quinoa Burrito Bowl
(https://www.freshoffthegrid.com/backpacking-quinoa-burrito-bowl/)