Quinoa & Bulgur Salad With Spinach, Chards, Radishes, Soft-Boiled Eggs And Cappe

• For the salad :
• 1/2 cup bulgur
• 1/2 cup quinoa
• 3 handfuls of spinach
• 6-8 pieces chards
• 4 quail eggs (or 2 normal eggs)
• 6 red radishes
• For the pesto: salt and freshly ground pepper
• 2 handfuls of basil leaves
• 2 clove of garlic
• 2 teaspoons of capers
• 2 tablespoons virgin olive oil
• some raisins (optional)
• oregano and parsley
• salt and freshly ground pepper

1. In boiling salted water add the quinoa and the bulgur, sweet paprika, salt and pepper and let them boil. Meanwhile saute 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.
2. 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.
3. 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.
4. 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.
5. (This recipe was firstly published in the "In Whirl of Inspiration" site. Link in profile.)

salad, bulgur, quinoa, spinach, chards, eggs, red radishes, salt, basil, clove of garlic, capers, virgin olive oil, raisins, oregano, salt

Taken from food52.com/recipes/36627-quinoa-bulgur-salad-with-spinach-chards-radishes-soft-boiled-eggs-and-cappe (may not work)