I found this recipe on the weekend in my new Healthy Food Guide and thought I would give them a go. As always I modified slightly with what I had in the fridge as well as I actually used fresh salmon and steamed it before putting in to mixture, but tinned salmon would be just as good.

• 1/3 cup quinoa
• 2/3 cup water
• 1 fresh corn cob
• 6 large eggs
• 200g reduced fat ricotta cheese
• 210g can red salmon – drained and flaked
• 1 cup grated zucchini
• ¾ cup grated reduced fat tasty cheese.

1. Grease a 12 hole non stick or silicon muffin tray. Preheat oven to 190degrees
2. 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 from heat. Stand covered for 10 minutes
3. Cut corn kernels from the cob
4. Whisk the eggs and ricotta in a large bowl until combined. Stir in quinoa, corn, salmon, zucchini, and grated cheese.
5. Spoon mixture evenly in to muffin tray. Bake in preheated oven for 20-25 minutes or until set and light golden.