Wilderness Cuisine
by Carole Latimer
$13.95, Paperback
Wilderness Press

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Coconut Vanilla Quinoa w/Cashews

This delicious recipe is perfect for breakfast or even a hearty dessert after a big day on the trail. This energy packed recipe is rich in protein, carbohydrates, and fats, giving you the long lasting power to actually make it from breakfast to lunch without a big snack in between. 

Prep and cook time: 35 minutes

Makes: 4 servings

1 cup quinoa
2 cups water
1/4 cup sugar
1/4 cup whole powdered milk
1/4 cup shredded coconut
1/4 cup raw cashews
1/2 vanilla bean pod
Pinch of salt

 

At Home:

1. Measure and package all ingredients. Due to moisture, package shredded coconut separate from cashews so they remain firm.

In Camp:

1. Add quinoa and powdered milk to 2 cups water. Stir well and bring to boil, and then reduce to simmer. Cover. Cook for 25 mins. or until milk is absorbed and quinoa is soft. Add a pinch of salt if desired.

2. While cooking, slice bean pod in half and scrape out vanilla bean seeds with sharp knife.

3. Once milk is absorbed, add coconut, cashews, vanilla bean seeds and sugar. Stir, cover, and let rest for 3 – 5 mins.

4. Enjoy!

 

 

The soul blossoms when you leave behind the expectations of everyday life, and meet the challenge of the outdoors with the support and enthusiasm of others.