Before you leave on your trip, combine the spices, dried mango and dried onions in a ziplock bag.
Once ready to eat, combine the quinoa and 3 cup of water and bring to a boil. Cover and cook for 15-20 minutes, until water is fully absorbed. Set pan aside. You can wrap it in a towel or sweatshirt to keep it warm.
In a separate pan, combine the spice mixture, coconut milk, and 3/4 c. water. Bring it slowly to a boil on low heat and let simmer for 5 to 10 minutes, depending on how hungry you are! It’s important to stir continuously, especially if you have a little portable stove like us or the center will burn.