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