Quinoa salad perfect for summer time!
Now that the weather has warmed up, I love to make a quinoa salad as both our side dish & veggie. When we’re cooking on the boat, we try to grill our protein and have our side dish all prepared for ease of prep & cleanup. Quinoa is very versatile and you can add any ingredients you like. Add a protein for a full meal.
If you haven’t cooked quinoa much, you want to make sure you rinse it first, otherwise it can taste bitter. Quinoa comes from the Andes and surprisingly it is not a grain. What we are actually eating is the seed of the plant. It is in the goosefoot family, which also produces edibles such as chard and spinach. Although we treat it like a grain, it is actually not at all.
These salads are so tasty, because the quinoa absorbs the dressing so well. The key to maximizing the flavor is to let the quinoa cool slightly and then add the dressing. Then mix in your veggies. You want to make sure that the quinoa is cooled off enough, that it doesn’t make the veggies soggy.
This past week, we had a friend over to our new apartment for dinner. She is on the FODMAP diet and this salad was perfect for her. As a result, she can’t eat any garlic, onions or cheese. It was delicious, but if aren’t limited to ingredients, it’s best with minced garlic in the dressing, chopped red onion and crumbled feta cheese mixed in.
Be sure to check out the rest of our tasty recipes on our blog at www.boatingjourney.com/recipes
Enjoy! Ally
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Quinoa Salad with Spinach, Cucumbers & Bell Peppers
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This a delicious recipe for summer time that pairs great with most proteins. Be sure to make it at least one hour before serving so it marinates in the dressing.
Ingredients
Lemon Vinaigrette Dressing
Ingredients
Lemon Vinaigrette Dressing
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Instructions
Rinse the quinoa. Bring quinoa and 2 cups of water to a boil. Once boiling, reduce to a very low simmer and cover. Cook for about 13 minutes, or until the water is absorbed. Remove lid and remove from heat. Let cool for about 10-15 minutes. Add lemon vinaigrette dressing (see recipe below), tossing gently. Add remaining vegetables.
Lemon Vinaigrette Dressing
Whisk all the ingredients until blended well. Taste and adjust salt / pepper if needed. Cover and refrigerate for at least one hour.
Smoked Salmon Potato Chip Appetizers Recipe
For your next gathering, be sure to make these smoked salmon potato chip appetizers! They are so easy, elegant and perfect for entertaining on your boat or during your next cocktail party. In this recipe, I use lox style smoked salmon. it’s much more delicate and the presentation is gorgeous. One of my favorite smoked salmon brands lox style is Echo Falls Beechwood Smoked Atlantic Canape’ Slice Salmon. You can find it at your local grocery store.
There are many appetizers out there that are beautiful & tasty, but the prep time can really be an issue. What I love about this recipe, is you can whip it together in just a few minutes. You can even make ahead and refrigerate about 45 minutes before serving. Folks will gobble these up, so plan on making at least four chips per person.
Most galleys are on a boat are small and don’t offer a lot of prep space. That’s why I try to make items that don’t require mixing bowls or lots of counter space. If you have a favorite recipe that you make on your boat, please share with us. Enjoy! Scott & Ally
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Smoked Salmon Potato Chip Appetizers
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These smoked salmon potato chip appetizers are a crowd favorite. You can serve them at your next elegant dinner party or after a day of boating. You only need a few ingredients and within a few minutes your appetizer is ready to serve. Enjoy!
Instructions
You can assemble the potato chips about 40 minutes before serving. Line a platter with the potato chips and place a dollop of sour cream on each. Gently place a bite size piece of smoked salmon on top, then a few rings of pickled shallot and sprinkle with Italian seasoning.
Variations: Add capers, caviar and or chives
Pickled Shallots
In a small sauce pan combine vinegar, water, salt and sugar. Bring to a boil and stir until salt and sugar are dissolved. Remove from heat and let cool. Pour liquid into a mason jar or a container with a tight seal, add bay leaf and sliced shallot. Refrigerate for at least 5 hours. Pickled shallots can be stored in the fridge for 2-3 weeks.
Hearty Beef Stew with Mushrooms, Carrots and Potatoes
It’s finally winter and who doesn’t love beef stew? This recipe is set up to make in an oven, but you can easily make it on a stove top using a Dutch oven. You don’t have to spend a lot of money on an expensive Dutch oven. I bought my Martha Stewart Enameled Cast Iron 6 qt. Round Casserole
Dutch Oven for just $99. Simply keep it at a simmer, stir often and be sure to check on it regularly.
Whether you have been boating all day or working outside in the yard, there’s nothing more comforting than a bowl of hot stew with tender beef. I recently served this for one of my dinner parties, with homemade artisan bread and it was a huge hit! Enjoy!
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Hearty Beef Stew with Mushrooms, Carrots and Potatoes
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This hearty stew is elegant enough to serve at your finest dinner parties or for your hungry boating crowd. Give yourself at least three hours to cook it for the ideal taste and tenderness.
Instructions
Pre-heat oven to 300º. Heat 1 tbsp olive oil in Dutch oven on medium high. Cook bacon until crisp and remove with a slotted spoon to a paper towel covered plate. Cut chuck roast into 2" pieces. Season beef with salt and pepper. Brown beef on all sides, then remove from pot and set aside with bacon.
Add remaining olive oil to Dutch oven and add onion. Cook for about 5 minutes until tender. Add garlic cloves, beef and bacon to the pot. Add thyme, bay leaves and red wine, cooking for about 5 minutes. Add beef stock and bring to a boil. Reduce to a simmer, cover and place pot in oven. Cook for 2 hours and check regularly. Add more broth if needed.
Add carrots, mushrooms and potatoes to beef stew and continue cooking in oven for 1 hour or until potatoes are tender. Remove from oven and return pot to stovetop. Remove thyme sprigs and bay leaves. Heat pot to a simmer. Add water to corn starch and add to beef stew to thicken. Stir gently. If it thickens too much, simply add a bit more stock. Serve with warm artisan bread.
This smoked salmon pasta is probably the top favorite recipe I have been making over the past five years. It all started when I owned our wine shop, The Wine Alley and we started carrying a local smoked salmon. Steve’s Hot Smoked Salmon, is made locally in Buckley. It’s unlike any other smoked salmon you will try. It’s extremely moist and super flavorful! You can get this at The Wine Alley or at some local grocery stores.
Don’t try and serve this simply as an appetizer by itself, unless you have more than one filet. It will disappear in literally five minutes as I learned the hard way.
How the Smoked Salmon Pasta came to life
Back to the smoked salmon pasta dish! Scott and I were working late one night and I didn’t have time to go to the grocery store, but I knew I had some salmon in the fridge at the wine shop. I decided to whip up a simple pasta dish and when I say simple, that’s exactly what this is! It only has a handful of ingredients and it is elegant enough to serve at a dinner party. It also would be super easy to make on a boat! Enjoy!
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Smoked Salmon Pasta
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This is an all time favorite dish that I make for friends and family who rave over it. It is rich and hearty and super easy to make.
Instructions
Make pasta according to the directions.
In a large skillet, heat olive oil and saute' onions until tender, about 3 minutes. Season with garlic salt, ground pepper and parsley. Add whipping cream, stirring frequently. To thicken, mix corn starch with water and gradually pour into cream mixture. If it gets too thick, then add some pasta water until you get the consistency you like. Add smoked salmon, breaking it up into bite size pieces. Stir in capers and cooked pasta. Stir in parmesan cheese and serve immediately.
Grilled Marinated Salmon Recipe
While we live in the PNW, it can be difficult to get fresh salmon. One of my favorite places to buy fresh fish is from a seafood store in Ballard at Fisherman’s Terminal , Wild Salmon Seafood Market. They truly have some of the best fish I have ever had. When Scott and I moved to Renton, we would make it a point to go into the city each month just to get fresh fish.
Why marinate salmon here in the PNW?
Well, when we can’t buy super fresh salmon, then I tend to marinate it. Scott is not a big fan of salmon, so marinating it makes it better for him. This recipe is easy to make and goes with so many different cuisines, ranging from Asian to American. Enjoy!
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Grilled Marinated Salmon
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This is a versatile marinade that you can use on salmon, chicken, pork or beef. Be sure to allow at least 2-3 hours to marinade for best results.
Instructions
In a small bowl, mix all ingredients except salmon. Rinse salmon and pat dry. (see note below). Place salmon in Ziplock bag and pour in marinade. Seal tightly and refrigerate for at least 2-3 hours.
Pre-heat grill. We use a lava stone and we allow 15 minutes for the stone to heat up. Grill salmon flesh side down first for 5 minutes. Flip over and grill for an additional 5 minutes or until desired wellness. Serve immediately and garnish with lemon wedges.
Recipe Notes
If you are cooking on your boat and are not sure about your potable water, be sure to only rinse with bottled water or rinse at home ahead of time.
Dutch Oven for just $99. Simply keep it at a simmer, stir often and be sure to check on it regularly.
