Crimini’s, Quinoa, and Cheezy Potatoes

Camping Food Made Easy

What you will need:

  • Quinoa
  • Vegetable Broth (I love the Organic Pacific Carton)
  • Green Onions
  • Yellow Onion
  • Crimini Mushrooms
  • Spinach
  • Red Potatoes
  • Zucchini
  • Nutritional Yeast
  • Olive Oil
  • Garlic Salt

1-Start your quinoa first because it will take the most time, you’ll need to keep an eye on it because camping stoves cook a bit hotter I would say… Cover your quinoa with vegetable broth, the quinoa absorbs the liquid and will spiral out when its finished… you will need to keep it wet until it is done and stir occasionally so it doesn’t stick to the bottom! The vegetable broth will cook down and evaporate, so add more as needed. While that is going, chop your veggies!

2- Potatoes, zucchini, a bit of garlic salt, and yellow onion go in a pan with about a half-inch of water, you’ll need to keep an eye on this and add a splash of water to keep them more in the frying/steaming state, then boiling. Once the potatoes are just about done, let the water evaporate and add nutritional yeast, stirring constantly to keep them from sticking. When the potatoes are soft and the starches are broken down, you should have a creamy, cheesy kind of coating on them… turn the burner off and cover them to thicken as they rest.

3- I only have two burners, so I chopped my mushrooms and green onion and left it to the side in a frying pan until the quinoa was done. Once the quinoa is done, stir it well, cover it and set it to the side.

4- Add a touch of olive oil to your frying pan and garlic salt and do up those mushrooms and green onions. When the are about half done (not quite browning yet) add a few handfuls of spinach and stir that in. Once your mushrooms are done, and your greens are wilted, it’s all ready!

5- Serve it all up on a plate with a bit of raw greens for crunch and added nutrients and its ready to enjoy!

Happy Beach Cooking,





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