Autumn is a season full of many activities and appointments… Every minute counts and it is often difficult to cook a good, balanced and varied meal every evening!
So here’s a super simple recipe, rich in seasonal vegetables and proteins … and that can be stored for several days in the refrigerator. Really suitable for dinners during the week ! At home kids and parents love these vegetarian galettes! After several tests, here is the final version that perfectly works.
Preparation time: 10 minutes
Refrigeration time: 30 minutes
Cooking time: 8-10 minutes over medium heat
- 200 g of quinoa
- 80 g buckwheat or oat flakes
- 100g spinach (sprouts, or branches)
- 200g feta cheese
- 4 eggs
- Salt pepper
- Coconut oil (or olive oil)
Very simple! Cook the quinoa in salted water for 15 minutes (until the small seeds are clearly visible). Then pass it under cold water.
In a large bowl, mix baby spinach, quinoa, buckwheat flakes and eggs. Salt and pepper lightly. then crumble feta and stir the preparation.
Let the dough rest for half an hour in the refrigerator.
Form small heaps (10-12 in total), then fry the pancakes in a hot oiled pan. I personally use pure coconut deodorized oil …
Cook about 5 minutes per side on medium oven.
If you do not want to use the full mixture at a time, you can keep it for 2 days in the refrigerator.
These galettes provide with a solid basis for the evening meal. You can eat them with a salad or a soup!
See you on Monday for a ‘Mum at Work’ interview! … We’ll then meeet Berta, mother of three and Chef in Barcelona… Good program, isn’t it?
Have a very good weekend!