Time
30 min
Serving
2 persons
Calories
137
If you want to cook a full-course lunch or dinner, but not just a salad we suggest you to prepare a light and tasty salad with bulgur, vegetables and quail eggs.
Ingredients
- bulgur: 100 g
- water: 250 ml
- quail's egg: 4 piece
- cherry tomatoes: 120 g
- cucumber: 100 g
- sweet pepper: 70 g
- cedar nuts: 20 g
- olive oil: 1 Tbsp
- salt: 1 pinch
Metric Conversion
Stages of cooking
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Bring water to a boil, add bulgur, salt to taste. Reduce the heat to a minimum and cook bulgur, without covering, until the liquid has completely evaporated, 15-17 minutes. Transfer the finished bulgur to a salad bowl and let cool to room temperature.
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Dip quail eggs in water and put on fire. Bring water to a boil, reduce heat to medium and cook eggs for 3-5 minutes. Pour eggs with cold water and leave for 5-10 minutes. Peel and cut in half.
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Prepare vegetables for the salad: wash the cucumber, sweet pepper and cherry tomatoes. Remove seeds and core from the pepper. Cut the cucumbers into thin quarters, the tomatoes in half and the sweet pepper in a small cube.
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Mix vegetables and bulgur, salt to taste.
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Put bulgur with vegetables in a plate, decorate with quail eggs and sprinkle with pine nuts. Drizzle with olive oil and serve.
