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)
• salt
• 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:

1. 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).
2. Fry the garlic ships and other spices (not the mint) in the oil for a minute.
3. 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.