Quinoa leek and goat cheese galette
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The advice : To save time you can cool quinoa the day before.
Seasons are given for information only. Some fruits and vegetables can often extend their seasonality, depending on varietals and localities, inquire.
- 1 garlic clove
- 2 tablespoons of olive oil
- 1/4 lbs feta cheese
- 2 eggs
- Salt and pepper
- 2/3 lbs of quinoa
- 1 big leek of 2 small
- Cut the leek and wash it in a water bowl.
- Steam the leek for 20/30 minutes.
- Cook the quinoa in a saucepan with boiling water for 20 minutes. Dry it.
- In a big bowl, mix the quinoa (cold), cooked leeks, pressed garlic, eggs and feta cheese.
- In a hot pan with olive oil, shape small galettes and make them grilled in both sides for 5/10 minutes.
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