Quinoa & bulgur salad with spinach, chards, radishes, soft-boiled eggs and capper pesto

Quinoa & bulgur salad with spinach, chards, radishes, soft-boiled eggs and capper pesto (via inwhirlofinspiration.com)

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.

Quinoa & bulgur salad with spinach, chards, radishes, soft-boiled eggs and capper pesto (via inwhirlofinspiration.com) 2


Ingredients (for 2 servings):

For the salad:

  • 1/2 cup quinoa
  • 1/2 cup bulgur
  • 3 large handfuls of spinach
  • 6-8 chards
  • Two quail eggs (or 2 regular eggs)
  • 6 red radishes
  • oregano and parsley
  • salt and freshly ground pepper


For the pesto:

  • 2 large handfuls of basil leaves
  • 2 cloves of garlic
  • 2 teaspoons of capers
  • 2 tablespoons olive oil
  • some raisins (optional)
  • salt and freshly ground pepper


Procedure:

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, parsley and oregano 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.

Quinoa & bulgur salad with spinach, chards, radishes, soft-boiled eggs and capper pesto (via inwhirlofinspiration.com) 3
Quinoa & bulgur salad with spinach, chards, radishes, soft-boiled eggs and capper pesto (via inwhirlofinspiration.com) 4

If your appetite carves for more chards or spinach, how about a simple but delicious risotto with Cretan greens, or these vegetable rolls with mushrooms, feta and pesto or even cuttlefish with spinach?

Credits | Text & Photos: Debbie Kortes

How to make coasters from dried blood orange slices

How to make coasters from dried blood orange slices (via inwhirlofinspiration.com)

Do you know what comes together with the summer? An  insane consumption of cold beverages: cold water, cold juices, cold coffees and the list goes and goes on. With that said, I was thinking that my new cold buddies might need some fancy coasters to match their awesomeness. The possibilities of making handmade coasters are endless of course, but I wanted something that would look good, but also would smell nicely. Dried citrus create the best winter decorations, especially in conjunction with cinnamon and cloves, but no one thought to use them during spring/summer time, right? Well here we go!

How to make coasters from dried blood orange slices (via inwhirlofinspiration.com) 2

Supplies: 1 blood orange, crystallic transparent glue (atlakolla the Mod podge), brush, knife, oven

1. I used blood oranges, because I liked their vivid color and their big surface, but feel free to experiment with any kind of citruses. Cut them in as straight slices as possible with thickness of 1,5cm (when they are dried they shrink and you don't want excess shrinkage). They have to be straight, cause even the slightest angle will make them inappropriate for holding mugs with water.

How to make coasters from dried blood orange slices (via inwhirlofinspiration.com) 3

2. Put the slices in the oven at 50°C for 4 hours to dry without being burned ( and without being cooked). If your oven has the option of warm air that's even better. When they are completely dry, they are ready. Take them off the oven and select the most even ones and if necessary scrape any surface potrusions with a knife.

How to make coasters from dried blood orange slices (via inwhirlofinspiration.com) 4

3. Then mix a little glue with water (in the ratio of 6:1) and cover the slices with one layer of the mixture. That will make the slices a little more persistent to weights and waterproof. You can let them dry naturally, but I put the, again in the 50°C for another 5 minutes since I was extremely impatient.

How to make coasters from dried blood orange slices (via inwhirlofinspiration.com) 5

4. This was one of the most quick and easy crafts I have ever made. Maybe the drying might take some time, but the real time of making the coasters is maximum 20 minutes.

How to make coasters from dried blood orange slices (via inwhirlofinspiration.com) 6

If you want more crafts inspired by nature, what about these garland with moss balls or this unique necklace made from pistachio shells?

Credits | Text & Photographs: Debbie Kortes