Salmon, Ricotta, and Quinoa Cups
- Replies 1
Nothing says comfort food like healthy and delicious Salmon, Ricotta, and Quinoa Cups!
These morsels are easy to make — perfect for when you just can’t be bothered to cook. Treat yourself to some delicious salmon, ricotta, and quinoa cups and impress your friends with your cooking skills! This recipe serves six, so feel free to tweak the amount of ingredients accordingly.
Here’s what you’ll need:
⅓ cup quinoa
⅔ cup water
1 fresh corn, husk removed (or canned corn, if preferred)
6 eggs (large)
200 g ricotta cheese (reduced fat, if possible)
210 g red salmon, drained and flaked (you can also use a 185g can of tuna in springwater for a more budget-friendly option)
1 cup zucchini, grated (1 small-medium)
2 shallots, thinly sliced
¾ cup tasty cheese, grated (reduced-fat, if possible)
Instructions:
Grease a 12-hole (1/3 cup capacity) non-stick or silicone cupcake tray. Preheat oven to 190°C.
Place quinoa and water in a small saucepan and bring to a boil. Reduce heat, simmer covered for about 10 minutes or until all liquid has been absorbed. Once cooked, remove the quinoa from the heat and set it aside covered for 10 minutes.
Next, cut corn kernels from the cob. After, whisk the eggs and ricotta in a large bowl until combined. Stir in quinoa, corn, salmon, zucchini, shallots and grated cheese.
Spoon the mixture evenly into the greased muffin trays and bake in a preheated oven for about 20-25 minutes or until set and lightly golden. Once done, let the quinoa cups sit in the muffin tray for 10 minutes before loosening the edges and removing them.
And voila! There you have it: your salmon, ricotta, and quinoa cups.
Don’t be afraid to experiment with different spices, or maybe even add some colourful vegetables for an extra splash of colour and taste! Let us know how it goes in the comments section below.
Happy cooking, members!
Our sincerest gratitude to member @Macs-241 for passing this recipe along!
These morsels are easy to make — perfect for when you just can’t be bothered to cook. Treat yourself to some delicious salmon, ricotta, and quinoa cups and impress your friends with your cooking skills! This recipe serves six, so feel free to tweak the amount of ingredients accordingly.
Here’s what you’ll need:
⅓ cup quinoa
⅔ cup water
1 fresh corn, husk removed (or canned corn, if preferred)
6 eggs (large)
200 g ricotta cheese (reduced fat, if possible)
210 g red salmon, drained and flaked (you can also use a 185g can of tuna in springwater for a more budget-friendly option)
1 cup zucchini, grated (1 small-medium)
2 shallots, thinly sliced
¾ cup tasty cheese, grated (reduced-fat, if possible)
Image Credit: Glycemic Index Foundation
Instructions:
Grease a 12-hole (1/3 cup capacity) non-stick or silicone cupcake tray. Preheat oven to 190°C.
Place quinoa and water in a small saucepan and bring to a boil. Reduce heat, simmer covered for about 10 minutes or until all liquid has been absorbed. Once cooked, remove the quinoa from the heat and set it aside covered for 10 minutes.
Next, cut corn kernels from the cob. After, whisk the eggs and ricotta in a large bowl until combined. Stir in quinoa, corn, salmon, zucchini, shallots and grated cheese.
Spoon the mixture evenly into the greased muffin trays and bake in a preheated oven for about 20-25 minutes or until set and lightly golden. Once done, let the quinoa cups sit in the muffin tray for 10 minutes before loosening the edges and removing them.
And voila! There you have it: your salmon, ricotta, and quinoa cups.
Don’t be afraid to experiment with different spices, or maybe even add some colourful vegetables for an extra splash of colour and taste! Let us know how it goes in the comments section below.
Happy cooking, members!
Our sincerest gratitude to member @Macs-241 for passing this recipe along!
Last edited:
.png){kind=icon}
