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!
2 Responses
Haha, cracking up over your reservation mixups! Hope you can find a nice spot for dinner on Saturday. If not, I know your guests would love this quinoa salad. That dressing sounds delicious!
This looks amazing, Caitlin! I’ll definitely have to try to make it before all of these delicious summer vegetables disappear from the markets in Zurich.