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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

Couscous by Karen Wang
Photo by Karen Wang.

Recipe by Dayna Stern

YIELD

About 2 servings

PREP TIME / COOK TIME

5 minutes / 15 minutes

INGREDIENTS

  • 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

Directions

1

Rinse quinoa thoroughly. Place quinoa in a medium-sized pan, add the water, and bring to a boil. 

2

 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.

3

Sprinkle the grains with the salt and pepper and stir, folding from underneath the grains.

4

 Fold the olive oil, juice from lime, corn and tomatoes into the quinoa. Adjust the seasonings to taste.

5

Garnish with cilantro and avocado slices.