What is mole?
Mole (pronounced moh-lay) is a sauce that is highly important to Mexican cuisine. Mole is made in countless variations, and for our Mexican Quinoa Bowl, we use a version known as mole poblano. This variety is the most well known to the American palette, and uses cacao as a main ingredient. We make our own mole poblano in-house using organic raw cacao, which provides a wonderfully warm and earthy flavor to this meal.
Is this meal spicy?
Not so much hot, as it is flavorful. We include many warming spices such as coriander, cumin and cinnamon. If spicy-hot just isn't your thing, have no fear! This is a mild dish.
X Tear pouch open and REMOVE oxygen absorber.
X SINGLE SERVING Add a little less than one cup (225ML) of BOILING (yes, boiling) water to bag.
X DOUBLE SERVING Add a little less than two cups (450ML) of BOILING (yes, boiling) water to bag.
X STIR and reseal. HANG OUT for 15 minutes. Think about how big the universe is.
X OPEN. STIR AGAIN. EAT. SMILE.
X Rehydration will take LONGER at higher altitudes.
Often referred to as the national dish of Mexico, Mole Poblano is loved around the world. We make our sauce with traditional ingredients such as raw organic cacao powder, ancho chiles, cinnamon, coriander and cumin.
Mexican Quinoa Bowl
INGREDIENTS: (notice how many you can pronounce!)
Quinoa, Dried Black Beans, Winter Squash, Corn, Onion, Dried Butternut Squash, Dried Tomato Flakes, Poblano Pepper, Agave, Grapeseed Oil, Garlic, Cacao Powder, Sesame Seeds, Sea Salt, Cumin, Cinnamon, Ancho Chili Powder, Coriander, Fennel Seed, Dried Scallion, Dried Cilantro, Mexican Oregano
The title tells it all if
you knew how discerning my husband was when it comes to food! We both loved the Mexican bowl
with all the fresh ingredients and great flavors! Thank you Good to Go, for making healthy and wholesome backpacking meals! Bravo!
I was only able to eat 1/2 of this. It was good- just made me full! Had the rest for breakfast the next day. Thanks!
Growing up in San Diego, I like to think I know Mexican food.
That said, I was pretty sure that dried Mexican trail food in a metalized foil pouch was going to be a caloric versus gastronomic experience.
Boy, how I was wrong.
Jen nailed this recipe. And, of course she did. It seems like every Good To-Go meal I’ve tried is delicious.
With butternut squash and black beans in a mole poblano sauce, all I can say is “yum.”
I can’t recommend this vegan and gluten free (thank you x 2) entrée enough!