Play Live Radio
Next Up:
0:00
0:00
Available On Air Stations

Quinoa Chowder

Quinoa Chowder
Nicole Spiridakis for NPR /
/

My brother and I spent countless summers camping at Wildcat Camp in the Point Reyes National Seashore in Northern California. One of our favorite first-night meals was a boxed quinoa chowder made by Seeds of Change. The company discontinued the mix, so I've come up with my own version. Quinoa is high in protein and extremely quick to cook, which makes it an ideal grain to bring along on camping trips.

Makes 2 to 4 servings

2 cups spinach

1 cup quinoa

1 cup sliced mushrooms

1/2 cup carrot, sliced thinly

12 snow peas or green beans, cut in thirds

2 cloves garlic, sliced

1 cube vegetable bouillon

Salt and pepper to taste

At home: If you buy in bulk, quinoa must be washed before cooking because it has a bitter-tasting coating. Wash and let dry. However, if you buy it in a box, pre-washing isn't necessary. Cut up the mushrooms, garlic and carrots and place in a bag. Store the spinach and snow peas separately.

In camp: Place the quinoa, bouillon cube, mushrooms, garlic and carrots in 3 cups of water and bring to a boil. Cook for 10 to 15 minutes, until the quinoa has begun to soften and the vegetables are cooked through. Stir in the spinach and snow peas or green beans and cook a few more minutes over low heat until wilted. Salt and pepper to taste.

Copyright 2023 NPR. To see more, visit https://www.npr.org.