22 July 2014

Campfire Vegetables and Quinoa Recipe | Camping trip to Whidbey Island

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Living in the Pacific Northwest has the distinct quality of being close to nature -- even when living in the city.  For example, my friend sends me a note asking if I want to camping overnight the following day.  It is a mid-week trip, but I will be back just in time to head to work the following day. 

My reply back, "I'll bring the food."

A quick packing of her car--an even quicker packing of the puppy,--and we settle in for a short drive, followed by a brief ferry ride, and finally another short ride to our camping destination.  Simple car trip with no hiking required.  The fact that ferries seem like a normal piece of transportation to me is still mind-boggling coming from a Midwestern girl.

Our campsite is set up in moments, I have started the fire and Puja has finished putting together the tent.  The puppy continues to whine with frustration because she is tethered and "just wants to help".

The flames have finally found their hold.  The city girl does have a trick up her sleeve.  I throw a couple of aluminum foil packets on the grill over top the fire and let them cook out.  

A couple cold beers, some chatting, a happily released puppy -- the makings of a good evening.  I pull the aluminum foil packets off the grill and share the feast with my pleased friend over a shared headlamp light illuminating a jug of water.  Of course I forgot mine at home so we improvised.  It is only an overnight trip after all.

Puja loves our dinner, just right for being outdoors.  Puppy lingers around looking for scraps.  All-in-all the best of living so close to nature.  Settling in for a night under the stars, ready to wake up the next morning for a quick hike before heading back to the big city.

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Campfire Vegetables and Quinoa Recipe

  • 1 cup dry quinoa
  • 2 cups vegetable broth
  • 1 Portabella mushroom
  • 1 Green Pepper
  • 1 Red pepper
  • 1 Zucchini
  • 1 tsp lemon pepper
  • olive oil to drizzle
  • sea salt to taste
Rinse off the quinoa.  In a saucepan pour in the vegetable broth and quinoa and bring to a boil.  Reduce the heat to low, cover and cook for about 15 minutes.  Once the quinoa seeds have opened, remove from heat, fluff with a fork, and set aside.

Clean and slice the peppers, zucchini, and mushroom into 1/2 inch wide long strips.  Place two pieces of aluminum foil on the prep space and layer half the vegetables first (learned this from experience) drizzle on the olive oil to coat and sprinkle on the lemon pepper.  Add in half of the quinoa.  Fold into a pocket keeping the ends snug.  Repeat and create a second packet with the remaining vegetables and quinoa.  Vegetables go on first because they will need to cook through, and if it is flipped on the grill, the oil will leak out the folded seal.  

Packets are stored in a cooler, and when ready to be cooked can be placed directly onto the fire, or on a grate over the fire.  Allow them to cook for 10-15 minutes.


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xoxo, the tree huggers

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