Salmon, ricotta and quinoa cups (gluten free)
- Canola or olive oil spray
- 1/3 cup quinoa
- 2/3 cup water
- 1 fresh corn cob, husk removed
- 6 large eggs
- 200g reduced fat ricotta cheese
- 1 x 210g can red salmon, drained and flaked
- 1 cup grated zucchini (1 small-medium)
- 2 spring onions, thinly sliced
- 3/4 cup grated reduced fat tasty cheese
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 tuna in springwater, if preferred.
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Norm discovered he was at risk of a major heart attack just in the nick of time
Norm discovered he was at risk of a major heart attack just in the nick of time
Norm discovered he was at risk of a major heart attack just in the nick of time
Norm didn’t worry too much about his cholesterol problem – until an angiogram revealed he had an 80 per cent blockage in a major heart artery. ...