Chef Yollly
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Buckwheat Porridge with Turkey and Feta
Quick Meals · 20 min
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8
steps
12
ingredients
0
likes
Buckwheat Porridge with Turkey and Feta
Quick Meals · 20 min
0 likes
You're viewing a translation. Original:
Chef Yollly
Recipe manager in your pocket!
About this Recipe
Fluffy buckwheat porridge with juicy turkey, aromatic sun-dried tomatoes, and tender salty feta. Sun-dried tomatoes add a bright Mediterranean note, while feta makes the flavor creamier and more distinct. A hearty protein breakfast from simple ingredients, prepared without complex sauces and keeps you full for a long time.
Kitchenware
Stove
Pot
Scales
Frying Pan
Ingredients
12 ingredients
Servings
1
410 kcal
Calories
34 g
Protein
15 g
Fat
39 g
Carbs
buckwheat groats
50 g
343 kcal · 13.3g protein · 3.4g fat · 71.5g carbs · per 100g
fine sea salt
0.5 g
0 kcal · 0g protein · 0g fat · 0g carbs · per 100g
water
110 ml
0 kcal · 0g protein · 0g fat · 0g carbs · per 100g
turkey fillet
100 g
185 kcal · 20.5g protein · 12.2g fat · 0g carbs · per 100g
baby spinach
30 g
23 kcal · 2.9g protein · 0.4g fat · 3.6g carbs · per 100g
sun-dried tomatoes
25 g
258 kcal · 14.1g protein · 3g fat · 55.8g carbs · per 100g
garlic clove
0.5 cloves
149 kcal · 6.4g protein · 0.5g fat · 33.1g carbs · per 100g
fine sea salt
0.7 g
0 kcal · 0g protein · 0g fat · 0g carbs · per 100g
dried oregano
1 pinch
265 kcal · 9g protein · 4.3g fat · 68g carbs · per 100g
olive oil
5 g
884 kcal · 0g protein · 100g fat · 0g carbs · per 100g
black pepper
NaN to taste
251 kcal · 10.4g protein · 3.3g fat · 64.8g carbs · per 100g
crumbled feta cheese
15 g
264 kcal · 14.2g protein · 21.3g fat · 4.1g carbs · per 100g
Instructions
8 steps
Step 1
3 ingredients
Rinse the buckwheat groats well. Transfer to a small pot, pour in 110–120 ml of water, add 0.5 g salt. Bring to a boil and cook covered over low heat for about 15 minutes until the groats absorb the water and remain fluffy.
buckwheat groats
fine sea salt
water
Step 2
4 ingredients
Pat the turkey fillet dry and cut into small pieces. Slice the sun-dried tomatoes into thin strips. Rinse the spinach and dry it well. Finely chop the garlic.
turkey fillet
baby spinach
sun-dried tomatoes
garlic clove
Step 3
4 ingredients
Heat a non-stick skillet with olive oil. Add the turkey, season with 0.7 g salt, a bit of black pepper, and oregano. Fry for about 5–6 minutes, turning occasionally, until lightly golden and fully cooked.
fine sea salt
dried oregano
olive oil
black pepper
Step 4
Add garlic and sun-dried tomatoes. Stir and heat together with the turkey for about 30–40 seconds to release the aroma.
Step 5
Add spinach and cook for another 30 seconds, just until the leaves slightly reduce in volume. The spinach does not need to be cooked down heavily.
Step 6
Add the cooked buckwheat to the skillet. Gently mix with turkey, tomatoes, and spinach, and heat everything together for another minute.
Step 7
1 ingredient
Crumble the feta cheese into small uneven pieces by hand. Fold about half carefully into the warm buckwheat so that the cheese softens slightly but does not melt.
crumbled feta cheese
Step 8
2 ingredients
Transfer the buckwheat porridge to a plate. Distribute the remaining feta and a few strips of sun-dried tomatoes on top. Add some freshly ground black pepper.
black pepper
crumbled feta cheese
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