How to Dehydrate Quinoa
You might be thinking, why dehydrate quinoa? Isn’t it already shelf-stable? You're absolutely right - it is! But dehydrating cooked quinoa takes it a step further, turning it into an instant, just-add-water meal base. No more waiting 15–20 minutes to boil it on the trail! It also makes for a crunchy ready-to-eat topper or add-in for various snacks and meals.
Notable Equipment
- 1 Dehydrator
Ingredients
- cooked quinoa
Instructions
- 1. Cook quinoa according to instructions; typically 1:2 (quinoa:water), bring to a boil, reduce heat, cover and simmer for 15 minutes.
- 2. If using left over quinoa and it’s a clumpy, rinse under water and lightly massage to break up clumps as much as possible. Drain thoroughly.
- 3. If adding a liquid seasoning, do so now and stir to combine.
- 4. Arrange on a mesh lined dehydrating tray with enough room for air to circulate between the grains (avoid large clumping and heavy over lapping as much as possible)
- 5. Place in dehydrator and dehydrate at 105°F for about 4 hours
Notes
- A mesh liner is required for quinoa
- Dehydrating times may vary (the water content in the quinoa, as well as the humidity and altitude of where you live in impact the time)
- To learn more about dehydrating, check out our post How to Dehydrate: Learning the Basics
- Before dehydrating, add in a liquid seasoning (that doesn't contain oils or fats), such as soy sauce, lime juice, vinegar or hot sauce... This adds those flavour profiles to the quinoa, eliminating the need for you to pack them out with you.
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