Ramen Packet Seasoned Quinoa

We went to Matterhorn Peak last summer as a way to experience Yosemite without the crowds. This time of year, you can likely walk right into Yosemite Valley and have it virtually to yourself. We normally get snow in January, making skiing more appealing than backpacking. But this year, let’s embrace the unseasonably perfect conditions and take a hike!


Yosemite Wilderness

Not all college students stopped eating ramen after graduating. The backpackers of the world still keep them close by, no matter how old and gourmet we’ve become. We’ve posted about fancying up the actual noodles of ramen before, but this time we realized the seasoning packet can be quite useful when combined with other, more healthful carbs. Here is a basic “recipe” for Ramen Packet Seasoned Quinoa. Protein packed and trendy as anything, quinoa is a fabulous choice for sustenance on a backpacking trip. This recipe can be made using the good ol’ Jetboil Stove, and you can feel free to go crazy with customization, adding any dehydrated or freeze dried extras that you like.

Marmot Skull

Do you have any recipes that would be easily jazzed up with a packet of ramen seasoning? Tell us about them in the comments below or on our Facebook page!

Ramen Packet Seasoned Quinoa

Yield

2 servings (about 3 cups)

Prep Time / Cook Time

/

Activity Guide

Backpacking

Ingredients

  • 1 cup quinoa
  • 2 cups water
  • 1-2 ramen seasoning packets, any flavor (our favorite is Chile)
  • 1 cup dehydrated mixed vegetables
  • 1/4 cup peanuts, for crunch (optional)

Tools

  • Spoon
  • Stove
  • Measuring cup (*many water bottles have measurements on the side)

Method

  1. Boil water in your backpacking stove.
  2. Add quinoa, and cook until water is almost absorbed, about 15 minutes. (*You can purchase par-cooked quinoa, which will cut cooking time in half. Available at REI)
  3. Add dehydrated vegetables and ramen seasoning packet(s), and cook about 1 minute more.
  4. Turn off heat and let sit until water is fully absorbed and vegetables are tender.
  5. Top with peanuts, if desired, and enjoy!

6 thoughts on “Ramen Packet Seasoned Quinoa

  1. My favorite ramen dinner is to cook up the chicken variety, add a packet or small tin of chicken along with a generous portion of cashews. Pow. Cashew chicken that packs a punch.

  2. About to backpack Grand Canyon – great idea. I am going to replace quiona with instant rice, but add chicken I dehydrated and cashews (thanks Moe for cashews idea)

    1. Brian, I’ve always wanted to try dehydrating my own chicken. Do you just do it in the oven, or in a dehydrator?

  3. Hey. I am German and I am planning to visit your cnutory in a few months. What I want to know is: when backpackers search for a job, are the ones who travel with an organization and who had introductory courses preferred by the employers? Or do just your experience or your abilities count? I am from a little village in the cnutory and I know a thing or two about sheep Thanks for your answers!

  4. I’m a bit worried about my salt inkate, but my dividend fund is already paying off, I’ll enhance my lunch foods as I go.Yeah, I started Ramen noodles as part of my Lunch Experiment last year. I’m more of a Lo Mein noodles kind of guy, but for the price, ramen noodles can’t be beat!The idea was to save $40 a month and save that money, then invest the money, then use the dividends from the investment to buy me a free lunch(es) per week!That logic is I buy dividend stock with my lunch money saved from not going out, that then provides a dividend I can use to buy myself better lunches down the road. Check out this post: Not to pat myself on the back too much on this, but this is one of my better ideas! Definitely a win-win!

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