Quinoa with Dried Cherries Served with Bannock

These two recipes were in a recent AMC Outdoors magazine and are meant for backpackers since the ingredients are easy to carry and to prepare. They sounded so good that I made them at home. Both tasted delicious and I can only imagine how good they would be after a long day on the trail.

Quinoa with Dried Cherries 
Ingredients
2 cups quinoa
3 Tablespoons olive oil
1/4 cup onion (dried flakes if packing)
1/4 cup chopped dried cherries
1 Tablespoon dried mint or 2 Tablespoons fresh
1 Tablespoon dried parsley or 2 Tablespoons fresh 
3/4 cup pistachios, chopped
-Rinse and drain quinoa then add 4 1/4 cups water to pot, with all ingredients except pistachios. Bring to a boil and simmer covered for 15 minutes. Remove from heat, add nuts and let sit for 5 minutes, then serve with Bannok.
 Bannock
 Ingredients
2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
3 Tablespoons butter
1 cup water
-Mix dry ingredients, then gradually add water until you can pick up with your hand. Knead on floured board about 12 times, adding more flour as needed. Pat a handful of dough into a circle.  Melt butter in cast iron skillet and fry dough about 5 - 10 minutes each side until cooked through. Best served warm, but can be saved for later.