Quinoa with Mixed Vegetables

(Serves 4)

1 onion, diced
10 cherry tomatoes, sliced
1 head of broccoli, cut into pieces
1 bell pepper, diced
1½ cups quinoa
Salt and spices to taste

Pre-Trip:
Spread onions and cherry tomatoes on a dehydrator
tray and dehydrate at 145 degrees. After 2 hours,
reduce to 135 degrees for approximately 6 more
hours. Cook broccoli for about 5 minutes in a pot
of boiling water. Spread broccoli and peppers on
dehydrator trays in single layers and dehydrate
at 125 degrees for 6-8 hours. Combine vegetables
in a sealable bag.

On the Trail:
Put quinoa and dried vegetables in a pot with 3
cups of water. Cover and heat for about 15 minutes.
Remove from heat and let sit for 5 minutes. Fluff
quinoa with a fork and add salt and your favorite
seasonings.