Camp Recipe: Quinoa & Summer Vegetable Stir Fry Foil Packet

June 18, 2013 in Main Dishes, Side Dish Recipes

This time of year I really can’t get enough freshly harvested squash and zucchini… throw in a little red hot chili peppers and it’s a trio that I can’t say no to. When we were prepping our camping menu for our trip to Standing Stone State Park last weekend (more on that later) I decided to try some of my favorite veggies, a few spices and a pile of nutty flavored quinoa in a foil packet to see how it would work as a camp recipe.

The result? Delicious. Try this out as either a vegetarian camp recipe or a side dish on your next outing. It’s packed with the flavors of the season and nutrients to keep your energy high as you hike, boat or simply lounge by the campfire.

Camp Recipe: Quinoa & Summer Vegetable Stir Fry Foil Packet

Rating: 41

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 1 Foil Packet

Camp Recipe: Quinoa & Summer Vegetable Stir Fry Foil Packet

Camp Recipe: Quinoa & Summer Vegetable Stir Fry Foil Packet

Ingredients

  • 3/4 C. Quinoa, cooked
  • 1 Zucchini, chopped
  • 1 Squash, chopped
  • 2 Mushrooms, sliced
  • 1 Red Hot Chili Pepper, sliced (_if you like it spicy, keep the seeds otherwise discard_)
  • 2 Teaspoons Olive Oil
  • 1 - 2 Teaspoons Garlic Powder
  • Salt & Pepper to Taste

Instructions

  1. Make a large double-layer of foil. Spray with non-stick cooking spray to keep things from sticking.
  2. In a bowl, combine zucchini, squash, mushrooms and red hot chili pepper. Drizzle olive oil over vegetables and stir so all are coated.
  3. Place the cooked quinoa on the foil.
  4. Layer vegetables on top of quinoa. Sprinkle with garlic powder, salt and pepper until well coated.
  5. Wrap and seal the aluminum foil. Leave room in the packet to allow air to flow through as it cooks.
  6. Cook on hot coals for 10 minutes, flip about half-way through.
  7. Open with caution – there will be lots of steam.
  8. Dish out and enjoy!
http://markingmyterritory.com/2013/06/18/camp-recipe-quinoa-summer-vegetable-stir-fry-foil-packet/

Camp Recipe: Black Bean & Corn Salad Stuffed Sweet Potato

May 14, 2013 in Main Dishes

Vegetarian Camp Recipe: Black Bean & Corn Salad Stuffed Sweet Potato

Vegetarian Camp Recipe: Black Bean & Corn Salad Stuffed Sweet Potato

A while back we noticed our camp recipes list was woefully short on vegetarian camp recipe options – which isn’t good because we like vegetarians and vegetarians like to eat when they camp, right? So, we’re working to remedy that with our first of many more vegetarian-friendly camp recipe ideas. This is based off of a recipe I saw somewhere on the Internet (I tried to find it again to give credit, but it’s lost in the abyss…sorry!) and a few modifications to the Black Bean & Corn Salad recipe from Whole Foods.

If you’ll be camping, we recommend mixing up the Black Bean & Corn Salad ahead of time and then dropping it into the potatoes once they’re done. If you have any leftovers, mix the corn salad into your
scrambled eggs in the morning for an added tasty bonus!

Camp Recipe: Black Bean & Corn Salad Stuffed Sweet Potato

Rating: 51

Prep Time: 20 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 20 minutes

Yield: 2 potatoes

Camp Recipe: Black Bean & Corn Salad Stuffed Sweet Potato

Ingredients

  • 1 tablespoons Balsamic Vinegar
  • 1/2 tablespoon Olive Oil
  • 1/2 tablespoon Lime Juice
  • 1 cups Corn (frozen or fresh)
  • 2 cups Black Beans (rinsed & drained)
  • 1/2 Red Bell Pepper (chopped)
  • 1/4 cup Cilantro (chopped)
  • 1/4 cup Red Onion (chopped) optional
  • Salt & Pepper to taste
  • 2 Sweet Potatoes

Instructions

  1. Mix balsamic vinegar, olive oil and lime juice. Set aside.
  2. Combine corn, black beans, bell pepper, cilantro and red onion until well mixed. Top with vinegar and oil mixture, stir until well combined. Season with salt and pepper to taste. (Note: Don't skip the cilantro in this recipe - it's much more than garnish, it really brings the flavor out!)
  3. Individually wrap sweet potatoes in foil. Place on campfire coals and let cook about 60 minutes or until softened.
  4. Remove potatoes from fire and unwrap. Caution - it will be hot and steamy.
  5. Cut open the potatoes, fill with Black Bean and Corn Salad mixture. Grab your fork and enjoy!
http://markingmyterritory.com/2013/05/14/camp-recipe-black-bean-corn-salad-stuffed-sweet-potato/