This meal is a classic in my hikes – I’ve carried it almost on every hike since 2006. I have no idea is it arabian style or not, but this is the name I’ve used. Years ago I made this with couscous, until I learned about quinoa. Quinoa is amazingly nutritious.
The portion is large for two people, but if you happen to be a couple of two large males, you might want to consider using 120 g of quinoa, 50 g of vegetables in total and 50-100g lentils.
Incredients for two:
- 100 g whole quinoa grain (rinse it very well beforehand and dry it again)
- 20 g dry tomato puree* (if you wish not to dehydrate it yourself, you can use also 25 g of tomato cup-a-soup, then don’t add salt to the dish)
- 7 g dry onion
- 25 g dry corn*
- 13 g dry carrot flakes (precooked*)
- 12 g sun dried tomato
- 25 g red lentils
- 1-2 g dry garlic ships
- two different ways to spice it up: A: plenty of dry mint, black pepper (2 ml), 0,5 ml chayenne pepper (0,5 ml) and paprika (2ml) OR B: cummin (jeera, 10 ml), black pepper (4 ml), paprika (4 ml), coriander (5 ml), turmeric (3 ml)
- 30 g vegetable oil (c. 2 T.)
* There are few incredients that you might not find in the stores. Here are the tips how to dry them yourself >
Weight: about 235 g
Water: about one liter (including water for the rehydration)
How to cook this stew:
- Rehydrate the vegetables, tomato and soya in a container with plenty of water. You can soak the quinoa too if it fits in the same container (most likely not).
- Fry the garlic ships and other spices (not the mint) in the oil for a minute.
- Put the soaked incredients and quinoa in a pot, add a little bit of water (this is a stew, not soup). Boil until the quinoa is almost well done. This might take about 10 min + the time it takes for the water to boil (depends on the type of cooker you use). Let it simmer a minute or two. Be careful, it burnes easily.