FOOD CALCULATOR
Sign up to our newsletter!
General
Ingredients 12 servings
Quinoa
4.0
cup(s)
Dehydrated Mixed Vegetables
2.0
cup(s)
Lemon Pepper Seasoning
2.0
teaspoon(s)
Lemon Juice Powder
2.0
tablespoon(s)
Dried Cranberries
1.0
cup(s)
Pumpkin Seeds
0.5
cup(s)
Olive oil
2.0
tablespoon(s)
Summer Sausage (16 oz)
0.5
package(s)
Recipe Instructions
MORNING PREP: Bring 8 cups water to a boil. Add quinoa and dehydrated vegetables. Return to boil, reduce heat, cover, and simmer 12 minutes until quinoa has absorbed all water. Fluff with a fork and cool. Stir in lemon pepper, lemon juice powder, cranberries, seeds, and olive oil. Slice summer sausage into bite-sized rounds and fold through. Cover and carry to lunch. Serve at room temperature — the sausage adds the protein and calories a full paddling day demands.
