Quinoa-Sweet Potato Salad

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This is an incredibly delicious and easy to make trail food that has even made it on to our Thanksgiving Dinner table at home.

We have played around with it quite a bit and we now have two different versions, the backpack version where weight is a concern, and the home, car camping and sea kayaking version where it is acceptable to carry a little more weight in exchange for slightly better food and less prep work at home.

Servings:
2 or 3
Preparation Time:
0.5 hours
Tools
  • Dehydrator - Only necessary if you are going to make the dehydrated backpacking version.

Ingredients

  • 1/2 cup quinoa
  • 1 medium sweet potato
  • 1 medium red sweet onion, diced -or- 3 tablespoons freeze-dried
  • 1/4 cup chopped pecans
  • 1/2 cup raisins

Dressing

  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1.2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 2 teaspoons powdered ginger
Cooking Instructions
Mix all the dressing components at home at least one day before serving to allow time for the flavors to blend.

To cook the quinoa, rinse it thoroughly and simmer it in a covered pot ofr 12-15 minutes. If you are going to take it backpacking, spread the cooked quinoa out on a screen in your dehydrator and dry it out.

Cut your sweet potato into cubes put in a pot and cover with water, bring it to a boil. Simmer for about 5 minutes. If you are taking this backpacking, put the sweet potato in your dehydrator, on a separate level than your quinoa.

If you are taking this backpacking put the dry quinoa, sweet potato, raisins, freeze-dried onion and pecans into a ziplock baggie. When you get to camp, just add some boiling water to the mix and let sit for a little while. Mix in the dressing and chow down.

For home use, just go ahead and toss the other dry ingredients in with the quinoa and sweet potato, them mix in the dressing.

Eat either warm or cold.

Source:
Allison Carroll - Moveable Feast column in the February 2001 Backpacker Magazine