Along with once-in-a-lifetime views, stellar companionship and a great work-out – camp food is a major perk of being in the outdoors. I’m always game for the next best thing in trail food. Some of my favorite convenience treats include red licorice, Twix candy bars, pop tarts and hot tamales.
However, if I’m heading out overnight, or better yet, for a few days, I try to cook up healthy options on my camp stove. I like to eat as much “real food” as possible when I’m on the trail.
Here is a recipe I came across in Backpacker magazine (May 2012):
Quinoa Taco Salad
1 C quinoa
1/2 red onion, chopped
1 bell pepper, seeded & chopped
3 cloves garlic, minced
1 15-ounce can black beans, drained
1 tomato, diced
1 C instant brown rice
1 T extra virgin olive oil
1 C cheddar cheese, sliced or grated
1 avocado, diced (optional)
Salt and pepper
Rinse quinoa well and air dry thoroughly, then pack in a zip-top bag. Combine onion, peppers, and garlic in a second zip-top bag and combine beans and tomatoes in a third.
Bring 2 1/2 cups of water to a boil and stir in quinoa and rice. Return to boil, then reduce heat to medium and simmer for five to 10 minutes, until water is absorbed. Set aside. Saute the onion, pepper, and garlic in oil until onions are soft. Stir in beans, tomato, and the quinoa and rice mixture. Divide into bowls and top with cheese, avocado, and salt and pepper to taste
Prep Time: 10 minutes
Cook Time: 25 minutes
Weight: 8.6 ounces
Fat: 11 grams
Carbs: 51 grams
Protein: 14 grams
*Price, weight and nutrition information is per serving.