I’m getting back into my boat rhythm.

For those of you land-based folks it may be hard to understand

but having to get used to working in confined spaces takes a day or two of adjusting.

Captain Francois and I have to rebalance what I call our ‘boat dance’,

manoeuvring around each other,

without knocking things, or each other over.

Over the past winter in our land kitchen,

I kept my galley mentality in tact as much as possible,

carefully planning our meals,

gathering all my ingredients first in one place

and above all keeping it simple.

I kept those three components in mind for today’s galley creation:

I prepared the sausage in advance then chopped and refrigerated,

and cooked the quinoa in the pressure cooker for a couple of minutes

so I could have it chilled,

then I gathered and chopped the rest of the ingredients.

Oh and a couple of days ago I started a fresh crop of boat sprouts.



2 cups cooked red quinoa
(any quinoa will do but red on R.E.D. just makes so much sense)
2 cups cooked chopped chicken cheddar sausage
1 cup chopped green onion
1 cup chopped tomatoes
1 cup chopped roasted red pepper
1 tbsp olive oil
1 tsp freshly squeezed lemon juice
Sea salt & ground pepper to taste
2 cups sprouts
Sprinkle your fresh tomatoes with sea salt and set aside
while you gather the rest of your ingredients.
This will give time to develop that wonderful tomato flavour.
Whisk olive oil and lemon together in your salad bowl.
Add the quinoa and sausage and toss.
I like to drain the tomato juices in at this point, then toss again.
add your veggies, toss and adjust seasoning to taste.
When ready to serve add the sprouts and give one last toss.


Simple to make and simply delicious!




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