Broccoli quinoa pancake, white beans, olive oil and cilantro dip

Preparation time: 60 min

Preheat your oven at 400 °F

• Prep

  Brocoli

  Cut the stems off the brocoli, and keep them for another recipe. Rinse the heads under cold water, place them in a cooking pot, add half a cup of water, close with a lid.

  Start heating up your pot, this method will steam your brocoli, mainly to keep it's beautiful colour. Cook for about 5 minutes. Let cool for 15 minutes.

  White kidney beans

  Rinse and strain the beans. Press the lemon juice. Peel and chop the garlic.

  Cut the cilantro in small pieces, slightly chopped.

• Galettes

  In a mixer, put the brocoli et the chick peas, mix for a couple seconds. Add the cooked quinoa, the mustard and the olive oil, mix again.

  Pour everything in a bowl, with a rubber spatula, add the garlic and onion powder, then the quinoa flour, until texture is firm, finish with the nutritional yeast.

  Gently mix the the spatula, once a homogenous dough is obtained, leave in fridge for 30 minutes. Then we will give them some taste by searing both sides in hot oil, in a hot pan, for several seconds on each side. Then finish the cooking process in the oven for a couple minutes.

• White kidney bean dip

  In a blender, pour all the ingredients of the recipe once transformed.

  Add 2 tablespoons of olive oil, mix for a couple seconds, add oil or water if it is too thick to your liking.

  Don't forget to season with salt and pepper.