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20 • minutes
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12 • muffins
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Quinoa & Salmon Muffins

5/5 (2)


  • tick1 cup quinoa, uncooked
  • tick2 Tbsp Chantal Organics Chia Seeds
  • tick210g tin salmon
  • tick1 Tbsp kale powder
  • tick1 Tbsp fresh dill (or 1 tsp dried)
  • tick2 tsp baking powder
  • tick200g feta cheese
  • tick8 eggs
  • tickfreshly ground black pepper
  • tick2 large handfuls baby spinach leaves
  • tick2 tbsp pumpkin seeds


  • Step 1.

    Cook the quinoa as per the instructions on the packet.

  • Step 2.

    Wash the spinach leaves and roughly chop.

  • Step 3.

    Wash and roughly chop the fresh dill (if using).

  • Step 4.

    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.

  • Step 5.

    Whisk the eggs lightly in a separate bowl and add to the mix.

  • Step 6.

    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.

  • Step 7.

    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.

  • Step 8.

    While you wait, preheat the oven to 180ºC fan bake and line a standard muffin pan with paper muffin cases.

  • Step 9.

    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.

  • Step 10.

    The muffins are ready when they look set and have started to turn golden around the edges.

  • Step 11.

    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.

Chantal Organics Products used

Chia Seeds

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