Trail Cooking: Quinoa-Sausage Soup for a crowd

Serves 4 adults

Ingredients

4 Spanish-style smoked chorizos or smoked sausages

1 to 2 cups dry, pre-washed quinoa (2 cups for a thicker soup) (any color)

1 tsp. Thyme

1 tsp. Salt (or to taste)

4 large cloves garlic, finely chopped

1 to 2 carrots, finely diced

1 to 2 cups peas

1 red bell pepper, finely diced

(celery could also be finely diced and added to the mix, about one stalk)

 

About 6 cups cold water

 

(The vegetables can be dehydrated for longer storage.)

 

Instructions:

1. Have ready to hand about 6 cups cold water.

2. Slice sausages and toss into 2.1 or larger pot. Stir quickly.

3. Working quickly, toss in vegetables, quinoa, and 2 cups of the cold water.

4. To keep at a simmer, keep adding cold water (gradually). Keep stirring to prevent sticking.

5. Add thyme and salt to taste.

6. Simmer about 15 to 20 minutes.

 

We found once the soup started to simmer, we could leave it, adding cold water and stirring every couple minutes or so, and as long as it remained fairly soupy, it did not stick. We used a bit more than 2 cups quinoa, and towards the end it became more of a very thick stew instead of a soup and started to stick to the bottom of the pot. We managed to turn the flame down a bit (just shy of being extinguished), but we had to keep stirring to prevent cold spots along the sides of the pot. This Jetboil seems to work best on medium or full flame. Enjoy!

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