End of Summer Quinoa Salad

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!  

Summer Quinoa Salad_1

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. 

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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.

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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. 

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Just a quick buzz of the blender.

Summer Quinoa Salad_Dressing

And chop of the veg. 

Summer Quinoa Salad_Prep

And you have yourself a salad to say auf wiedersehen to summer. 

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End of Summer Quinoa Salad
Yields 4
Use up the last of your fresh tomatoes, zucchini, and herbs in this end of summer quinoa salad.
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Total Time
10 min
Total Time
10 min
  1. 2 cups cooked quinoa
  2. 5 radishes, thinly sliced
  3. 1 yellow pepper, diced
  4. 2 medium carrots, peeled and shredded
  5. 1 cup // 150 grams cherry tomatoes, halved
  6. ½ zucchini, chopped
  7. ¼ cup // 35 grams toasted sunflower seeds
  8. 1 avocado, diced (optional)
  9. handful of chopped lettuce (optional)
Lemon Dill Dressing
  1. 1 lemon, juiced
  2. 1/2 cup // 125 mL extra virgin olive oil
  3. 1/4 cup // 4 grams fresh dill
  4. 5-8 chives
  5. 1 tablespoon tahini (optional)
  6. sea salt and black pepper
  1. Blend all the dressing ingredients together in your blender.
  2. 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.
  1. Shredded chicken and other veggies you have on hand would surely make a good addition!
Caitlin Ball https://caitlinball.com/

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