Happy Wednesday guys! Recipe of the day is Spinach Pancakes with Quinoa, Harissa Mushrooms & Yogurt – healthy & tasty meal to have anytime of the day.
I’ve adde a sunny side up egg for extra protein 🙂 but you can make it poached, scramble or whatever way you fancy your eggs.
What you need:
- self-raising flour
- baking powder
- eggs
- milk
- butter
- spinach
- eggs
- quinoa
- yogurt
- mushrooms
- harissa
- olive oil
Here’s how to make these delicious Spinach Pancakes with Quinoa, Harissa Mushrooms & Yogurt
Ingredients:
For the Spinach Pancakes:
- 100g self-raising flour
- 100ml milk
- 1 egg
- 1tsp baking powder
- 10g butter
- 80g spinach
For the Harissa Mushrooms:
- 100g chestnut mushrooms
- 2tsp harissa powder
- 1 garlic clove
- 1tsp olive oil
- salt and pepper
For the toppings:
- 80g black quinoa, cooked
- 3-4 sunny side up eggs
- 3-4tbsp yogurt
- salt and pepper to taste
Preparation:
- To make the pancakes, in a bowl, cover the spinach with boiling hot water and leave for 2-3 minutes. Drain and blend to a smooth consistency.
- Combine the pancake ingredients together, heat a pan with a bit of olive oil and cook for about 2-3 minutes on each side. Repeat with the rest and leave on a side to cool.
- To make the harissa mushrooms, heat a pan with a bit of olive oil, sweat the garlic for a couple of minutes and then add the mushrooms. Season them with the harissa powder and mix well. Cook for about 7-8 minutes, stirring occasionally. Season with salt and pepper.
- To build the pancakes, spread a tbsp of the yogurt and then add a couple of tbsp of quinoa. Arrange a few of the harissa mushrooms on top and finish it off with the sunny side up egg. Season with salt and pepper.
Enjoy!
I hope you guys love this recipe as much as we did. Stay tuned for more quick, easy and tasty seasonal recipes coming soon.
Meanwhile, have a tasty Wednesday and keep safe. xx
