Salmon and spinach quinoa tart
8
Points®
Total time: 1 hr • Prep: 15 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
Replacing pastry with a quinoa crust is an exciting and tasty twist to your tart. Quinoa and salmon are full of omega-3 which helps to keep your heart healthy.
Ingredients
Quinoa
½ cup(s), (100g) tricolour, rinsed, drained
Cooked frozen spinach
100 g, thawed
Low-fat ricotta cheese
375 g
Smoked salmon
100 g, slices, chopped
Fresh lemon rind
1 tsp, finely grated
Egg(s)
1 medium
Grated parmesan cheese
¼ cup(s), (20g)
Rocket
40 g, baby
Pine nuts
2 tbs, lightly toasted (see tip)
Olive oil
2 tsp, extra-virgin
Oil spray
1 x 3 second spray(s)
Instructions
1
Cook quinoa following packet instructions. Set aside to cool.
2
Meanwhile, squeeze excess liquid from spinach and place in a large bowl with ricotta, salmon and rind. Season with salt and pepper. Mix well.
3
Preheat oven to 180°C or 160°C fan-forced. Lightly spray an 11cm x 33cm (base measurement) loose-based rectangular fluted tart tin with oil. Combine quinoa, egg and parmesan in a large bowl. Spoon into prepared tin and press to line base and sides of tin. Place tin on a baking tray. Bake for 20 minutes or until golden. Spoon ricotta mixture into tart shell. Bake for 10 minutes or until heated through.
4
Top tart with rocket and pine nuts. Drizzle with oil and season with pepper to serve.
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