A Fork in the Trail, Laurie Ann March, harvest bar recipes, camping breakfast recipes

Friday Foods – Maple Pecan Quinoa

Even mornings in early fall start to have a little chill in the air that says, “Winter is coming.” Bet you’ve never heard that phrase, huh? This cereal from A Fork in the Trail is as warm and comforting as a bowl of oatmeal but packs a lot more nutrition.

Maple Pecan Quinoa

Makes 2 servings

1/2 cup quinoa

1/8  teaspoon salt

1 tablespoon vanilla sugar

1/8  cup maple syrup or 1 tablespoon turbinado or brown sugar

1/8  cup pecans

Enough nonfat powdered milk to make 1/2 cup, plus water as necessary

3/4 cup water

At Home

Rinse the quinoa under cold water for at least 3 minutes. Drain well and then toast in a dry nonstick frying pan until the quinoa starts to pop. Allow it to cool and then place it in a zip-top freezer bag with the salt and vanilla sugar. Pour the maple syrup in a small leakproof container, wrap the pecans in plastic wrap, and place both in the bag with the quinoa. Pack the milk powder with the other milk powder you will take on your trip.

At Camp

Mix the contents of the quinoa bag with 1/2 cup of water in a pot. Bring to a boil. Reduce the heat to a simmer and let the quinoa cook for 10 minutes, stirring occasionally. If it becomes too dry, add a little more water. Meanwhile, use the powdered milk and water to make 1/2 cup of milk. When the quinoa has finished cooking, divide it into 2 servings. Top each with milk and a little maple syrup and sprinkle with pecans.


If you are camping in cold weather and need to increase your fat intake, add a tablespoon of butter to the quinoa when it has finished cooking.

For warmer quinoa, add the milk to the pot when the quinoa has finished cooking and heat through.

Do not use fructose or corn syrup in place of the maple syrup.

Tanya Twerdowsky

I am a Jersey girl living in Alabama who loves to run far and eat lots.

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