Quinoa Salmon Muﬃns with Spinach
These gluten free muffins are a nutritious and filling breakfast, or lunchbox addition and using tinned salmon. Salmon is packed with omega-3 fatty acids and vitamin B12 in addition to selenium and choline. All of the above are linked to improving brain function, cognition, and neurological health.
- 1 cup Chantal Organics White Quinoa (uncooked)
- 2 Tbsp Chantal Organics Chia Seeds
- 210g tin salmon
- 1 Tbsp Chantal Organics Kale Powder
- 1 Tbsp fresh dill (or 1 tsp dried)
- 2 tsp Chantal Organics Baking Powder
- 200g feta cheese
- 8 eggs
- freshly ground black pepper
- 2 large handfuls baby spinach leaves
- 2 Tbsp Chantal Organics Pumpkin Seeds
Cook the quinoa as per the instructions on the packet.
Wash the spinach leaves and roughly chop.
Wash and roughly chop the fresh dill (if using).
Place the cooked, ﬂuﬀed up quinoa into a large mixing bowl along with the chia seeds, drained salmon, kale powder, dill and baking powder, and stir well. Crumble in the feta cheese and stir well to combine.
Whisk the eggs lightly in a separate bowl and add to the mix.
Season with freshly ground black pepper and mix well. Note: no need to add any extra salt as they’re already salty from the feta and salmon.
Stir through the chopped spinach leaves and leave the mix to stand for 5 minutes or so, to allow the chia to absorb the liquid.
While you wait, preheat the oven to 180ºC fan bake and line a standard muﬃn pan with paper muﬃn cases.
Divide the mixture evenly between the 12 muﬃn cases, piling the mix up high as unlike regular muﬃns these don’t rise. Bake in the centre of the oven for 25 to 30 minutes.
The muﬃns are ready when they look set and have started to turn golden around the edges.
Remove from the oven and allow to cool on a wire rack. Store the muﬃns in an airtight container in the fridge for up to 4 days. They also freeze well.
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