In preparation for our US visitors this weekend, I’ve been trying to get us a dinner reservation on Saturday night. I generally try to make reservations auf Deutsch…mainly to prove to myself that my German classes are worth the pain. I know how to ask for a reservation in German, but if they answer with anything other than “what time?” and “how many people?” I get confused and ask them to switch to English. After three restaurants were fully booked and were telling me things in German I didn’t understand, I decided I was done embarrassing myself for the day. For the fourth reservation request, I started the conversation in English so they would answer me in English. I asked, “Do you have room for 6 people for dinner on Saturday night?” She laughed and answered, “Well we don’t have rooms, but we have tables.” I tried to explain myself, but she continued to talk over me saying that they weren’t a hotel, they were a restaurant!
So it seems that I’m having trouble communicating in any language. Add that to the long list of reasons why we mostly eat at home.
Really, I don’t let silly things like language barrier embarrassment deter me from doing anything in this foreign city (or else I’d be a hermit). But I still do love eating at home, especially lunch. It’s hard to find a delicious salad in a restaurant that includes more than tomatoes, corn, and carrots. Thus, I make my own.
This summer quinoa salad is fresh and delicious. Ya, ya I know it’s officially fall, but this is your excuse to use up the last of those sweet tomatoes and summer squash and make this before they are gone.
Just a quick buzz of the blender.
And chop of the veg.
And you have yourself a salad to say auf wiedersehen to summer.
- 2 cups cooked quinoa
- 5 radishes, thinly sliced
- 1 yellow pepper, diced
- 2 medium carrots, peeled and shredded
- 1 cup // 150 grams cherry tomatoes, halved
- ½ zucchini, chopped
- ¼ cup // 35 grams toasted sunflower seeds
- 1 avocado, diced (optional)
- handful of chopped lettuce (optional)
- 1 lemon, juiced
- 1/2 cup // 125 mL extra virgin olive oil
- 1/4 cup // 4 grams fresh dill
- 5-8 chives
- 1 tablespoon tahini (optional)
- sea salt and black pepper
- Blend all the dressing ingredients together in your blender.
- Combine the salad ingredients in a large bowl. Dress with half the dressing and add more according to taste. Hold off adding the avocado and sunflower seeds until right before serving.
- Shredded chicken and other veggies you have on hand would surely make a good addition!