Vegetable Quinoa Muffins with Smoked Salmon

12 servings

60 minutes

Quinoa vegetable muffins with smoked salmon are an exquisite blend of nutritious grains, fresh vegetables, and tender smoked salmon that adds a refined aroma to the dish. Quinoa, known for its health benefits, serves as the base while bell pepper, onion, and sorrel add freshness and a slight tang. Two types of cheese—Adyghe and Parmesan—provide creaminess and zest, while eggs bind the ingredients together for an airy texture. Baked in small molds, the muffins are perfect for breakfast or a light snack. They can be served hot or cold, and airtight storage in the fridge preserves their flavor and freshness. This recipe reflects modern healthy eating trends by combining nutritious ingredients with rich flavor and elegant presentation.

Energy value per serving

• Calories: 124.7
• Proteins: 9.6g
• Fats: 5.4g
• Carbohydrates: 8.2g

Ingredients

• Quinoa: 0.5 glass
• Fresh red pepper: 2 pc
• Sorrel: 1 bunch
• Red onion: 1 head
• Smoked salmon: 200 g
• Adyghe cheese: 50 g
• Grated Parmesan cheese: 50 g
• Chicken egg: 3 pc
• Green onions: 0.5 bunch
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Boil half a cup of quinoa (it's better to take the multicolored kind available in our stores) according to the instructions on the package and cool it.

   Required ingredients:

   • Quinoa: 0.5 glass

2. Sauté sliced bell pepper in olive oil over medium heat for about three minutes, then add sliced red onion and julienned sorrel. Mix well and simmer for 2-3 minutes over medium heat, stirring.

   Required ingredients:

   • Fresh red pepper: 2 pieces
   • Red onion: 1 head
   • Sorrel: 1 bunch

3. Grate Adyghe cheese and Parmesan.

   Required ingredients:

   • Adyghe cheese: 50 g
   • Grated Parmesan cheese: 50 g

4. In a large salad bowl, mix the stewed vegetables. Add diced smoked salmon, chopped green onions, and both grated cheeses.

   Required ingredients:

   • Smoked salmon: 200 g
   • Green onions: 0.5 bunch

5. Add quinoa and mix well. Then break in 3 eggs and mix well again.

   Required ingredients:

   • Quinoa: 0.5 glass
   • Chicken egg: 3 pieces

6. Add salt and pepper to taste and fill the small muffin molds to the top.

   Required ingredients:

   • Salt:  to taste
   • Ground black pepper:  to taste

7. This amount is approximately calculated for 12 small molds. If the molds are not silicone, they need to be greased with butter beforehand.

8. Place in a preheated oven at 210°C for 15-20 minutes depending on the size of the molds.

9. It can be served cold or at room temperature. It's better to store it in the refrigerator in an airtight container.