Sprouted Fig (The Smoothie Lover)
July 8, 2016
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A very nutritious, refreshing and filling summer salad with berries, melon, greens and a wonderful, tangy mango dressing.

Sund sommer salat med quinoa, friske bær, sommergrønt og mangodressing

A very nutritious, refreshing and filling summer salad with berries, melon, greens and a wonderful, tangy mango dressing.

The past month I’ve done something I never thought I’d do; I’ve been travelling alone. China, Hong Kong and Japan. I suddenly had the money and time, so I decided to just go for it. And what an adventure it has been. To be fair, I didn’t travel completely on my own. I met up with 12 other amazing people from all over the world in Beijing and 13 new in Tokyo – all complete strangers. The only thing I knew was that they all wanted to travel the world just like me.

I’ve learned so much, had innumerable amazing experiences, met the sweetest people and, as a bonus, talked nothing but English for a month – the longest period of time ever, and I can really feel how much my spoken English have improved, which is absolutely fantastic since I love that language.

Den sidste måneds tid har jeg gjort noget, jeg aldrig troede, jeg ville gøre: Jeg har rejst rundt alene. Kina, Hong Kong og Japan dannede rammen for det vildeste eventyr. Hvis jeg skal være helt ærlig var jeg ikke helt alene – bare uden en ven eller familie. Jeg mødtes med 12 helt fremmede mennesker fra hele kloden i Beijing og 13 nye i Tokyo. Ingen kendte det mindste til hinanden, og det eneste jeg vidste var, at disse mennesker delte min kæmpe rejselyst med mig. Men det var ikke en klassisk gruppetur (næh, det er ikke lige mig), bare nogen rejsekammerater.

Jeg har lært utroligt meget af rejsen, fået de vildeste oplevelser og har mødt nogen af jordens sødeste mennesker – og som en bonus: Snakket mere engelsk end jeg nogensinde har gjort før. En måned uden et ord dansk. Jeg elsker, elsker det sprog, og kan prale med at mit talte engelsk er blevet markant bedre, jubi!

DSC_0751A very nutritious, refreshing and filling summer salad with berries, melon, greens and a wonderful, tangy mango dressing. Billede 11-06-2016 02.20.47

One funny thing that hit me while I was gone: No matter how big your desire for wanderlust is, no matter how much you love another culture and no matter how absolutely mouthwatering the local food is you always, always, always, miss your food at home. I’ve met people who were willing to drink water from a tank with a fermented snake, order things they had no clue what was and try the most awful and morbid snacks from markets, because that’s what you do when you travel. I’ve had the most wonderful fried dishes seasoned with stuff I can’t tell what was if my life depended on it in China, eaten the most delicious traditional banquet where every single dish was unknown in Japan and tried the weirdest berries. And yet every single person, including myself, wouldn’t shut up about how much they missed food at home.

I think there’s safety in what you know. We are all creatures of habit after all.

En sjov ting ved rejser dog: Uanset hvor stor din rejse- og eventyrlyst er, uanset hvor meget du elsker en anden kultur og uanset hvor for sindssygt lækkert et køkken, det pågældende land har, savner man altid – altid! – sin egen mad. Jeg har mødt de vildeste mennesker, der ville drikke vand fra et kar med en fermenteret slange, spise de mest morbide snacks fra markeder og bestille mad, de havde no clue hvad var. Jeg har spist de lækreste kinesiske retter, krydret med ting, jeg ikke ville kunne fortælle hvad var, om så mit liv afhang af det, spist en helt sindssyg banket på sivmåtter iført kimono i Japan og prøvet de mærkeligste bær. Og alligevel snakker alle – inklusiv mig selv – konstant om, hvor meget de savner deres eget mad.

Der er tryghed i det, vi kender. Og så er vi alle de vildeste vanedyr.

Billede 21-06-2016 09.09.38A very nutritious, refreshing and filling summer salad with berries, melon, greens and a wonderful, tangy mango dressing. DSC_0628

Which is why I didn’t hesitate to make this cornucopia of a salad filled with quinoa, fresh summer vegetables, melon and a ton of berries as soon as I walked in the door.

The salad is heavily inspired by this salad by Half Baked Harvest, but still so different (especially the dressing), that I dare call it my own.

Happy summer!

Hvilket 100p er derfor jeg fløj ind i køkkenet og lavede dette overflødighedshorn af en sommer salat, så snart jeg ramte hjem, fyldt med friske grøntsager, melon og et ton bær.

Salaten er meget inspireret af denne her fra Half Baked Harvest, men alligevel så forskellig, jeg vil tillade mig at kalde den min egen.

 

Quinoa Berry Summer Salad w/ Thai Inspired Mango Dressing

Prep Time: 10 minutes

Cook Time: 20 minutes

A very nutritious, refreshing and filling summer salad with berries, melon, greens and a wonderful, tangy mango dressing.

Ingredients

  • 1 cup quinoa + 2 cups water + ½ tsp. salt (or 2,5 cups cooked quinoa)
  • 1 package fresh, leafy greens
  • 1 big, thick slice of watermelon
  • 3 cups berries of choice (I used blackberries, strawberries, blueberries and blackcurrant)
  • 3 cups cherry tomatoes (I used a mix of yellow and red)
  • ½ cucumber
  • 4 tbsp. pine nuts
  • Dressing
  • 1 small ripe mango
  • 2 tbsp. rice wine winegar
  • Juice from 1 lime
  • 2 tbsp. sweet chilli sauce
  • 2 tbsp. soy sauce (or tamari sauce)
  • 1 small chilli
  • 1 big chink of ginger
  • 2 cloves garlic
  • ¼ cup water (eventually a bit more, depending on how thick you want the dressing)

Instructions

  1. Start by cooking the quinoa by mixing quinoa, water and salt and boiling over low heat for 20 minutes (or until all liquid has been absorbed). Let cool completely.
  2. Make the dressing by skinning and cubing the mango and dump everything together in a blender and blend until completely smooth. Eventually add more water, if you want a thinner dressing. Cover and put in the fridge until use.
  3. Rinse all the greens and berries. Dry the salad, cut the tomatoes into halves and cube the watermelon and cucumber.
  4. Mix together cooled quinoa, greens, tomatoes, berries and cubed watermelon and cucumber. Roast the pine nuts and add them on top of the salad. Garnish with edible flowers (or as in my case just flowers which I made sure not to eat, hehe) and serve with the dressing on the side.

Notes

The salad keeps very well in the fridge for up to 3 days (check the leafy green though – if they are dark and limp, the salad is no good anymore).

http://sproutedfig.com/quinoa-berry-summer-salad-w-thai-inspired-mango-dressing/

5 responses to “Quinoa Berry Summer Salad w/ Thai Inspired Mango Dressing”

  1. Those comforts of home and things that make us feel “like us”of course will never go away! It’s that ingrained love, and yes, safety!

  2. Anne says:

    YOU’RE BACK!!!!!! I’m so glad you had a great time, even if you missed the food back home. For me, China is home and American Chinese food stinks like a rotten egg (and I’m not talking about those thousand year eggs that are actually quite delicious). Your pictures are absolutely gorgeous and this salad sounds like a complete dream! I can’t wait to see what else you come up with! :D
    Did you ever try the stinky tofu on the streets? (I’ve never had the guts…)

  3. Anne says:

    P.S. Did you visit Shanghai? There are cheap little restaurants tucked away in corners that have the BEST hand pulled noodles (and they pull them right in front of your face too). It’s like a magic trick, except better because there’s FOOD involved!

  4. I love meals that can be served warm and/or cold! the flowers add so much color to the dish.

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