New Recipe: Spinach Dip Quinoa

Awhile back on TrailCooking I posted how to make quinoa on the trail with less fuel use (you can of course pre-cook and dehydrate it at home for instant quinoa). I played around with it some more recently, using up a dry spinach dip mix I had come across in the bulk bins at Bob’s Red Mill’s company store in Oregon.

It contains onion, spinach, carrots, garlic, paprika, tomato, celery, red bell pepper, parsley and sunflower oil. I decided it would go well with quinoa – which it did. I need to figure out who makes this, the closest I can find is Simply Organics dip mix, it contains salt and sweeteners though – and would have to be used in limited amounts to control sodium. Keep an eye out….if you see this blend, pick some up. It would also work well with rice. Having said that, most likely one could whip up a homemade version with dried spinach and the other veggies.

Spinach Dip Quinoa

Pack in a small bag:

  • ½ cup quinoa
  • ¼ cup dry spinach dip mix
  • 1/8 tsp fine sea salt
  • 1/8 tsp ground black pepper

Also take:

  • 1 Tbsp or 1 packet extra virgin olive oil
  • Small piece of Pecorino Romano or Parmigiano Reggiano cheese

Directions:

Add the quinoa bag’s contents, oil and 1 cup water to a small pot. Bring to a boil, lower the flame to keep the water barely boiling. Let simmer for 5 minutes, mostly covered. Take off the stove and insulate in a pot cozy or similar, for 15 minutes. Fluff up and top with grated cheese (if desired). A tiny cheese grater can be found in most dollar stores and weighs nearly nothing. (As I have noted before many companies are now adding cellulose to grated cheese. To avoid it, grate your own!)

FBC Notes:

To make this freezer bag stye, pre-cook and dehydrate the quinoa at home. Measure it and the remaining ingredients, pack into a quart freezer bag. Mark the measured amount on the bag – that will be how much water you add later.

To prepare add the oil to the bag with very hot water, seal tightly and put in a cozy for 10 to 15 minutes. Proceed as above.

Notes:

You need to use pre-rinsed quinoa. Much of what is sold in the US is. If it is, the package should be marked. If not, rinse your quinoa in a fine mesh strainer, dry on a dehydrator or over low heat in a dry skillet.

Serves 2.

~Sarah

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