Fried bulgur with egg, asparangus, peas and scallions

Fried bulgur with egg, asparangus, peas and scallions

If you checked my latest lesson on Skillshare, you will know by now that it is ideal to combine proteins with carbohydrates in your meals, as proteins slow down the absorption of the carbohydrate, giving you the feeling of satietion for longer. Which means that you make better use of the energy of each meal and you don't crave food every 2 hours like a maniac. Ah, magical basic principles of metabolism. :D

On the recipe level, one of the easiest protein/carbs combos and one of the most favorite ones is the fried rice (carbohydrate source) with egg (protein source). However, on my case and dietery preferences bulgur comes before rice on taste and. So I though, hey girl why not exchanging rice with bulgur? And fry it with egg and seasonal green veggies? And since I have no second voices in my head apart from 'me', nobody denied this plan. ;)

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Filled eggplants with tomato bulgur & white onion feta sauce in the oven

Filled eggplants with tomato bulgur & white onion feta sauce in the oven

One of the most favorite Greek dishes, are the filled eggplants with a mixture of rice and minced meat and on the top a thick layer of béchamel.  It’s delicious, no one can protest to that. However, today I am gonna show you a bit healthier version of that delicious dish, a vegetarian one.  However, I couldn’t resist and accompanied some of these filled delights with some grilled meat. Only some of them, just to show you all the possibilities. ;) 

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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

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Déspina Kortesidou

Déspina Kortesidou was born with the April flowers sometime in the '90s in the sunny peninsula of Greece. She is a graduating master student of neuroscience & metabolism, and a born adventurer.

(3rd person statements sound so official, love it)

She founded In Whirl of Inspiration, back in 2011 when she was (just) a biology student, in the island of Crete. In Whirl of Inspiration started as a creative and writing outlet for when studying molecules, became too monotonous. Recently, she started writing a children book and a not-so-children's book about the civil war in Greece. She has a soft spot for cheese, elder people, and (her own) jokes, but can't tell any as she ruins them by laughing too early. She enjoys sharing advice for eating healthier, or inspiring people to cover themshelves with plants, color and confetti.

Feel free to email her at hello@inwhirlofinspiration.com, or find her on Instagram and Twitter. (breaking the 3rd person narration to thank you properly)

Thank you so much for reading!