Rinse quinoa in a fine-mesh sieve under running water until the water runs clear. Add to a pot along with the apples, water, cinnamon, and salt. Bring to a boil, then cover and reduce to a simmer. Cook 15-20 minutes, until the quinoa is tender. Remove from the heat and stir in the maple syrup and vanilla extract. Taste and adjust seasonings as needed.
Spread the quinoa onto dehydrator trays in a thin, even layer. Dehydrate at 135F for 8-12 hours, or until the quinoa and apples are completely dried.
To pack the meal for backpacking, divide the dehydrated quinoa, coconut milk powder, and chopped pecans between two resealable bags.
On Trail Preparation
To cook in camp, add the quinoa to your cookpot along with 8oz water per serving. Bring to a simmer and cook until the quinoa is tender, adding more water as needed.
If you enjoyed this recipe, we would love it if you'd come back and leave a rating! You can find the recipe here: https://www.freshoffthegrid.com/dehydrated-apple-quinoa-porridge/