Salmon, ricotta and quinoa cups (gluten free)
Ingredients
1/3 cup quinoa
2/3 cup water
1 fresh corn cob, husk removed
6 large eggs
200g reduced fat ricotta cheese
210g can red salmon, drained and flaked
1 cup gated zucchini (1 small-medium)
2 green shallots, thinly sliced
3/4 cup grated reduced fat tasty cheese
Method
- Grease a 12-hole (1/3 cup capacity) non-stick or silicone muffin tray. Preheat oven to 190°C (170°C fan-forced).
- Place quinoa and water in a small saucepan. Bring to boil. Reduce heat, simmer covered for about 10 minutes or until all liquid has been absorbed. Remove. Stand covered for 10 minutes.
- Cut corn kernels from the cob.
- Whisk the eggs and ricotta in a large bowl until combined. Stir in quinoa, corn, salmon, zucchini, shallots and grated cheese.
- Spoon mixture evenly into muffin tray. Bake in preheated oven for 20-25 minutes or until set and light golden. Stand quinoa cups in muffin tray 10 minutes, then loosen edges and remove.
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Recipe Info
Tip: Recipe can be prepared a day ahead. Keep cooked quinoa cups refrigerated in a container until required.
Try serving quinoa cups warm with salad for a tasty gluten free lunch or light dinner.
Swap salmon with 185g can light tuna in springwater, if preferred.
Try serving quinoa cups warm with salad for a tasty gluten free lunch or light dinner.
Swap salmon with 185g can light tuna in springwater, if preferred.