Backpacking Raspberry Coconut Quinoa Porridge

Ingredients

• •2 cups nonfat non-dairy milk
• •1 cup quinoa
• •⅛ teaspoons salt
• •3 tablespoons maple syrup
• •1 teaspoon cinnamon
• •1 teaspoon vanilla extract
• •¼ cup coconut milk powder
• •1 oz freeze dried raspberries
• •½ cups sliced almonds
• •optional coconut oil packets

Equipment

• • Dehydrator
• • Small pot

Instructions

1. 1Rinse quinoa under water. Bring non-dairy milk, quinoa, and salt to boil, partially cover and reduce to simmer 20-25 minutes until tender. Stir every few minutes. Remove from heat, then stir in maple syrup, ground cinnamon, and vanilla extract.
2. 2Once the quinoa is fully cooked, spread in a thin even layer on dehydrator trays.
3. 3Dehydrate at 145 for 6-8 hours, until the quinoa is completely dry.
4. 4Place in an airtight container or bag with coconut milk powder, raspberries, and almonds.