Backcountry Lemon-Dill Quinoa Salad
Fluffy quinoa tossed with fresh dill, lemon zest, and crunchy cucumbers for a refreshing, lightweight, no-cook side ideal for backpackers and trail picnics.
Equipment
- Small pot with lid
- Fork
- Bowl
Ingredients
- 1/2 cup quinoa rinsed
- 1 cup water
- 1/2 teaspoon salt
- 1/2 lemon zested and juiced
- 1/4 cup cucumber diced
- 2 tablespoons fresh dill chopped
- 1 tablespoon olive oil
Instructions
- In a small pot, combine rinsed quinoa, water, and salt. Bring to a boil on backpacking stove.
- Reduce heat to low, cover, and simmer for 12 minutes, or until quinoa is tender and water is absorbed.
- Remove from heat and let rest, covered, for 2 minutes. Fluff with fork.
- Stir in lemon zest, lemon juice, diced cucumber, chopped dill, and olive oil.
- Serve warm, at room temperature, or chilled.
Notes
Prep quinoa ahead and pack cooked grains for no-cook assembly on the trail, or cook fresh with a backpacking stove. Lightweight and protein-rich.