A refreshing alternative to instant oatmeal, this dehydrated quinoa is a warm and filling backpacking breakfast. Creamy coconut milk, toasty coconut chips, and bright-tasting strawberries, it’s a wonderful way to start your day on the trail.
Rinse quinoa under running water. Bring water, quinoa, and salt to boil, partially cover and reduce to simmer for 20-25 minutes. Stir every few minutes. Add additional water as needed. Remove from heat, then stir in maple syrup, ground cinnamon, and vanilla extract.
Meanwhile, thinly slice strawberries and arrange on a dehydrator tray. Once the quinoa is fully cooked, spread in a thin even layer on dehydrator trays that have been lined with a fruit leather insert or parchment paper.
Dehydrate at 135 for 6-8 hours, until the quinoa and strawberries are completely dry.
Place in an airtight container or bag with coconut milk powder and coconut flakes.
Place a portion of the quinoa porridge in a small pot and add water to cover. Simmer for 10-15 minutes or until the quinoa is tender.
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