This dish belongs proudly in the meal category of “an almost spaghetti dish that was saved by a sudden rush of inspiration”. So instead of pasta (like once more) the gastronomic center of your brain protests and you decide that it’s time for trying something new. And his is how this salad was born; after a “that’s enough” moment. So instead of pasta I made something as easy and quick, but more tasty and healthy (for my standards). And now that I think about this flavor combination, I bet it would fit perfectly for a pizza too, I will that soon. —Despoina Kortes | In Whirl of Inspiration
For the salad :
quail eggs (or 2 normal eggs)
For the pesto: salt and freshly ground pepper
of basil leaves
clove of garlic
virgin olive oil
some raisins (optional)
oregano and parsley
salt and freshly ground pepper
In This Recipe
In boiling salted water add the quinoa and the bulgur, sweet paprika, salt and pepper and let them boil. Meanwhile sauté the garlic and add the chopped chards, spinach, oregano and parslay and stir until they become tender, but without losing their bright green color. Once ready, remove the pan from the fire and let it aside.
Then boil the eggs for 1 minute (for the quail eggs) or for 2.5 minutes (for the normal eggs). Remember that the times are relative and depend on the power of your cook.
For the pesto, chop all ingredients together until they create a nice omiogenic mixture. Many people create pesto by putting everything in the blender, but I like to keep some textures intact.
To serve, in a dish put peripherally the quinoa and the bulgur with the saute vegetables (all together or separete, like in the pictures to define what goes in each bite) Add a big scoop of pesto in the middle and fresh olive oil, some chopped radishes and soft-boiled eggs. Bon appetit.
(This recipe was firstly published in the "In Whirl of Inspiration" site. Link in profile.)