by Emily Davies
There’s an untapped energy that arises within us in the summer months–a need for adventure and exploration. The days are longer and the weather warmer. Personally, it’s my favourite time of the year. Last year at this time, giving into this energy, I was about to embark on an astonishing road trip through the Rocky Mountains with two of my very best friends. Like any trip or vacation, it requires a bit of planning in advance: “What routes will you take?” “What sites will you stop at along the way?” And my favourite, “What snacks will you bring to sweeten the trip?” Here are two of my favourite road trip recipes that are easy to pack, eat and, most importantly, extremely tasty.
Quinoa Tabouleh Salad
This recipe can be served as a salad, packaged in individual containers, or wraps, stuffed into pita pockets or tortillas. In either case, store in a cooler until serving.
- 1 cup quinoa
- 1 teaspoon lemon zest
- 1/4 cup lemon juice
- 1/4 cup extra virgin olive oil
- 1/4 teaspoon black pepper coarsely ground
- 1 teaspoon sea salt
- 1/2 red onion, finely diced
- 11⁄2 cups parsley, finely chopped
- 1⁄2 cup mint leaves, finely chopped
- 2 cucumbers, diced
- 1 cup cherry tomatoes, quartered
1. Rinse the quinoa and add to a saucepan along with 2 cups of water. Bring to a boil, and then simmer with the lid on for 15 minutes or until cooked and fluffy.
2. In a large bowl, mix together the cooked quinoa and remaining ingredients.
Raw Almond Pâté Maki Rolls
These rolls, like the above recipe, should also be stored in a cooler until consumption. Consider packing packages of tamari or soy sauce to serve alongside them.
- 1 2/3 cup almonds
- half an onion
- half a bell pepper
- 1 nori sheet
- 1 tbsp tamari
- 1 tbsp fresh basil leaves
- 1/2 tsp cayenne pepper
- 1 mango
- 1 avocado
- 1/2 cucumber
- 2 carrot
- 1⁄2 a bell pepper
- 7 nori sheets
- 1 tbsp apple cider or rice vinegar
1. Soak the almonds in warm water for 30 minutes to soften them and then drain.
2. Blend all ingredients from almonds to cayenne pepper together until well incorporated to make almond pâté.
3. Cut the mango, avocado, cucumber, carrots, and bell pepper into thin slices and set aside.
4. Place one nori sheet (rough side up) on a cutting board.
5. Spread two tablespoons of the almond pâté onto the end of a nori sheet.
6. Arranged sliced fruit, vegetables and sprouts on top of the pâté.
7. Take the edge of the nori sheet and roll over the filling ingredients and keep rolling (tightly!) until it’s almost fully rolled. Then spread a small amount of apple cider vinegar along the edges to fold tightly and seal.
8. Cut into one to two inch pieces.