Mushroom and oatmeal meatballs

Fry the finely chopped garlic and onion in a frying pan with a little oil.

When it is golden brown add the mushrooms, salt, pepper and let it cook until it loses the water released by the mushrooms.

In a bowl add the egg, the oat flakes and the mushroom mixture, add a little paprika and oregano and season with salt.

Then, with wet hands, form balls with the mixture. And brown the meatballs with a little oil in the frying pan (if you want them to be crunchier, once the balls are formed, coat them lightly in flour, preferably wholemeal flour).

For the salad, first wash the quinoa and then cook it in plenty of water for 15 minutes, strain it and let it cool without stirring it. Then add it to the lettuce and spinach, and finally add the meatballs.

Finally we dress everything with the yogurt sauce: mixing natural yogurt, lemon juice, salt, pepper, oil, garlic powder and dill, and let's eat!