Preheat the oven to 180°C.
Rinse and finely chop the parsley.
Peel the spring onions and finely chop.
Pour the quinoa and the bulgur into a saucepan of boiling water. Cook for around 10 min., then drain.
In a hot frying pan with a drizzle of olive oil, sauté the chicken fillet and let cook for 10 min. Let cool, then dice
Dice the Fourme d’Ambert.
In a mixing bowl, combine the grains with the beaten eggs, Fourme d’Ambert, chicken, onions, parsley, salt and pepper.
Next, form the galettes using a round biscuit cutter and place them on a baking sheet covered with parchment paper.
Bake for about 10 min.
Serve these galettes with a yogurt, mint and chive sauce.