Ginger Peach Quinoa Bowl

Washington State peaches are as good (if not better!) than Georgia peaches. For this super-easy recipe, I used peaches from my mama’s garden.

Cook time: 15 minutes
Servings: 3-4

Ingredients:

• 1 cup quinoa

• 1 cup water

• 1 cup coconut milk or non-dairy milk

• ¼ cup maple syrup

• 1 tsp cinnamon, or to taste

• 1 tsp nutmeg, or to taste

• 1 Tbsp dried ginger, or to taste

• Fresh peaches

Directions:

Rinse quinoa thoroughly in a mesh strainer, then combine in a saucepan with water and coconut milk. Bring to a boil, reduce to a simmer, and cook for 10-15 minutes until quinoa is tender.

Add maple syrup, cinnamon, and ginger to taste. Serve with fresh sliced peaches.

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Make it backpacking food:

Cut sheets of parchment paper to fit your dehydrator trays. Spread cooked quinoa in thin, even layers on the parchment paper.

Dice peaches into ½” cubes. On separate dehydrator trays from the quinoa, arrange peaches in a single layer.

Dehydrate at 125F for 3-4 hours, or until both quinoa and peaches are completely dry to the touch. Package in airtight, single serving size bags.

At your campsite, add just enough water to cover the quinoa, then simmer for 3-5 minutes or until quinoa is tender and peaches are soft.