Crunchy Quinoa Burrito Bowl Backpacking Recipe
This Crunchy Quinoa Burrito Bowl backpacking recipe has had a strong hold on first place on my list of favorites. It’s filling, flavorful, and easy to make at home and rehydrate at camp. Plus, the crushed corn chip topping gives it the perfect amount of crunch in an otherwise mushy world of backpacking meals 🙂
I like this meal so much I usually make a double batch of it. It’s easy to grab for dinner on a busy work day, and is a great option for long road trips when I don’t want to stop in a restaurant.
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Crunchy Quinoa Burrito Bowl Backpacking Recipe
Ingredients
- Quinoa [1 cup]
- Broth (chicken, beef or veggie) [1 cup]
- Fire roasted tomatoes [2 15 oz cans]
- Black beans [2 15 oz cans]
- Corn [15 oz can]
- Red bell pepper, diced [2]
- Seasoning, to taste [about ½ tsp each]
- Garlic powder
- Oregano
- Onion powder
- Cumin
- Salt
- True Lime [4 packets]
- Corn chips [4 cups]
Servings: 4
Cost per serving: $4.76
Calories per serving: 550
Macros per serving: 100g carbohydrates, 22g protein, 11g fat
Instructions
At home:
Rinse quinoa thoroughly and place in large saucepan with broth. Add fire roasted tomatoes with their juices and stir.
Bring to a simmer and cook for 20 minutes, or until quinoa is done. Remove from heat.
Rinse and drain black beans and corn. Dice bell peppers.
Allow quinoa to cool, then line dehydrator trays with parchment paper or silicon liners and spread quinoa in a thin, even layer.
On additional dehydrator trays, spread black beans, corn and peppers evenly, allowing for ample airflow.
Place in dehydrator at 125°F for 10 hours. Depending on water content and ambient humidity levels, you may need to add additional time for some or all of the ingredients.
Mix seasoning in bowl and set aside.
Once done dehydrating, the quinoa will break easily like a cracker. While the tomatoes and peppers may remain flexible, they should not be sticky or tacky.
Store quinoa and seasoning together in a ziplock bag with a food-grade moisture absorber for up to a month.
Alternatively, you can vacuum seal and freeze for up to 6 months.
Place your corn chips in a separate bag. For best results, I like to leave this step for just before leaving on my trip (it keeps them more fresh!).
TIP: Don’t crunch the chips ahead of time – they’ll do that all on their own in your pack without much assistance.
At camp:
Combine quinoa and 1 cup of boiling water in a bowl. Mix and let sit for 10 minutes.
Sprinkle True Lime to taste (a little goes a long way!) Add crunchy corn chip topping and enjoy!
