Quinoa & Veggie Salad and a Little Camping Trip.

I just love camping. Growing up my family camped every weekend from the middle of April until the middle of October. They still do! I on the other hand have gotten busy and I am lucky to get out camping more than a few weekends a year. Even though I don’t get to get out there in my tent as often as I would like it is still very much part of the fiber of my being.

Growing up, while I liked to sleep in the tent, my parents did not. They have a very nice park model in a resort campground that allows for many amenities, including the facilities (a full kitchen, gas grill, smoker) to make awesome food. And while, growing up, I might have appreciated the hamburgs and hotdogs more than anything, I now appreciate the understanding that one can cook both from scratch and fairly gourmet while camping. All of that said, hike-in (only .5 miles) tent camping requires a little more prep work than park model car camping.

Our menu this past weekend was full of pre-preped items such as marinated chicken thigh skewers, hamburgers, some of Mom’s Chocolate Cherry Cake, all of the breakfast fixins, and some salads, namely this one chock full of whole grain, protein, and veggies. The perfect snack for re-energizing when hiking around the woods. The best part is that it does not require a lot of refrigeration and can easily be stashed in a pack for a day hike.


3 C cooked quinoa (preparation instructions below)

1 medium head of broccoli

20 pea pods

6 mushrooms, crimini or button

6 colossal black olives

1/2 small bell pepper

2 T olive oil

1 T white wine vinegar

juice of 1/2 lemon

1 T agave nectar

1/2 t kosher or flake salt

1/2 t fresh cracked black pepper

Prepare quinoa by placing 1 cup dry grain in a medium sauce pan with two and half cups of water. Boil for 15 minutes, stirring occasionally.  Cover and remove from heat. Set aside.

Prepare veggies by cutting them all into bite sized pieces. Create vinaigrette by whisking remaining ingredients together in a small bowl with a fork. Combine all ingredients together, tossing to coat. Store in an air tight container in your refrigerator or ice chest.


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Filed under Appetizer, Dairy Free, From the Garden, Grains/Rice, Salad, Side Dish, Vegan, Vegetables, Vegetarian

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