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Backpacker's Quinoa Soup - Camping

1-1/4 cup cooked and dehydrated quinoa
1 teaspoon dried cilantro
2 tablespoons freeze-dried corn
1 packet true lime
2 tablespoons dehydrated mixed vegetables
1 avocado
1 vegetables bouillon
1/2 teaspoon salt and pepper

At home: Combine dry ingredients in a locking plastic bag. Carry the avocado separately.

On the trail: Bring 1 1/2 cups water to a boil. Add the dry ingredients to the water, stir, and allow to re-hydrate. Dice the avocado and stir it into the soup. Season to taste with salt and pepper.

Serves 1-2


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