DIY Dehydrated Backpacking Recipe: Bacon and Veggie Quinoa
This DIY dehydrated recipe is a warm, savoury trail meal that’s packed with flavour and nutrients. It combines protein-rich quinoa, smoky bacon bits, and a medley of vegetables for a satisfying dinner after a long day on the trail. It’s lightweight, easy to prepare, and delicious!
Serves: 2
Food Safety Reminder
When dehydrating your own backpacking meals, always ensure all moisture is completely removed before packaging and storing. Improper dehydration can lead to spoilage and foodborne illness. Never consume a DIY meal if it looks or smells off.
Ingredients:
1 cup precooked quinoa, dehydrated
¼ cup mushrooms, dehydrated
¼ cup broccoli, dehydrated
¼ cup carrots, dehydrated
2 tbsp parmesan
2 tbsp bacon bits
¼ bouillon cube or 1 tsp bouillon powder
½ tsp garlic powder
Salt
Dehydration Instructions:
Quinoa: Cook dry quinoa according to package instructions. Spread onto dehydrator trays in a thin layer and dehydrate until brittle. Break apart clumps as needed during drying
Vegetables: Dice into small pieces to speed up drying. Spread evenly and dry until brittle.
Dehydrate all wet ingredients at 135°F (57°C) until completely dry, usually 6–10 hours but may vary depending on your dehydrator and the humidity. All ingredients should be completely dry when done: brittle, with no remaining moisture.
Packing:
Mix all ingredients except parmesan and bacon bits in a Ziploc bag or vacuum-seal for a longer shelf life. Store in a cool, dry place. When properly dehydrated and sealed, this meal will keep for up to 6 months.
Note: Parmesan and bacon bits should be added just before your trip, as they require refrigeration. Once added, consume the meal within 7 days.
How to Prepare:
- Empty the meal into your pot and just cover with water.
- Bring to a boil, then lower the heat and simmer for a few minutes. Add more water if necessary but not so much that it turns to soup.
- Turn off your stove, cover, and let the meal sit to finish rehydrating (around 5–10 minutes).
- If using a bouillon cube, make sure it is evenly distributed throughout the meal before eating.
- Stir and enjoy!
If you liked this recipe, check out our DIY Curried Rice and Beans and Mexican CousCous!
Cory is an outdoor writer and adventurer from British Columbia. She has worked as a kayak guide and wildlife rehabber, experiences that deepened her love for wild places and the creatures that call them home. Whether she’s hiking remote trails, paddling along the coast, or setting out on her next backcountry trip, she finds inspiration in nature’s untamed beauty. Through her writing, she shares stories of adventure, resilience, and the deep connection between people and the wilderness.
