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heartfoundation.org.au|Helpline 13 11 12

Salmon, ricotta and quinoa cups (gluten free)

35 minutes (20 minutes)
Serves 6 (makes 12)
    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
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 tuna in springwater, if preferred.

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