Quinoa Power Salad (Make Ahead)

Lunch

Quinoa 4.0 cup(s)

Water 8.0 cup(s)

Dehydrated Mixed Vegetables 2.0 cup(s)

Lemon Pepper Seasoning 1.0 tablespoon(s)

Lemon Juice Powder 2.0 tablespoon(s)

Dried Cranberries 2.0 cup(s)

Chopped Peanuts 1.5 cup(s)

Olive oil 2.0 tablespoon(s)

Summer Sausage 24.0 ounce(s)

Morning Prep: Bring water to a boil. Add quinoa and dehydrated vegetables.

Return to a boil, then reduce heat, cover, and simmer for about 12–15 minutes, or until the quinoa has absorbed the water and the grains have opened.

Remove from heat and let stand covered for 5 minutes. Fluff with a fork and allow to cool.

Stir in lemon pepper, lemon juice powder, dried cranberries, seeds, and olive oil.

Slice summer sausage into bite-sized rounds and fold into the quinoa mixture.

Cover and pack for lunch.

Serve at room temperature.

Note: The summer sausage adds protein and calories, making this a substantial lunch for an active paddling day.