Backpacking dinner recipes often conjure images of dehydrated meals and freeze-dried pouches. While convenient, these options can lack the flavor and culinary adventure that a true outdoor enthusiast craves. It’s time to elevate your backcountry cuisine with a dish that marries the simplicity of trail cooking with the complexity of global flavors.
Ingredients:
1 cup quinoa
Image Source: freshoffthegrid.com
Preparation Process:
1. Prep the Quinoa: Combine quinoa and vegetable broth in a pot. Bring to a boil, then reduce heat and simmer, covered, for 15-20 minutes, or until liquid is absorbed.
2. Sauté the Aromatics: In a separate pot or skillet, heat olive oil over medium heat. Add pine nuts and toast for a few minutes, stirring frequently, until golden brown. Remove from heat and set aside.
3. Combine the Ingredients: Once the quinoa is cooked, fluff it with a fork. Stir in dried cranberries, feta cheese, toasted pine nuts, thyme, oregano, salt, pepper, and red pepper flakes.
4. Serve: Serve immediately, or pack in a sealed container for later.
Total Time: 30 minutes
Serving Ideas:
Trail-Friendly: Pack the quinoa mixture in a reusable container and enjoy it cold, or reheat it over a camp stove.
Cultural Influences:
This recipe draws inspiration from the Mediterranean diet, renowned for its emphasis on whole grains, healthy fats, and fresh produce. The quinoa, a South American superfood, adds a protein-packed punch, while the Mediterranean flavors of pine nuts, feta cheese, and herbs elevate the dish to new heights. The dried cranberries provide a touch of sweetness and a burst of antioxidants, making this meal both delicious and nutritious.
As backpackers, we often find ourselves immersed in diverse landscapes and cultures. This recipe reflects that spirit of adventure, blending the simplicity of trail cooking with the complexity of global flavors. It’s a testament to the power of food to connect us to different cultures and inspire culinary creativity, even in the most remote of places.
