Salmon and spinach quinoa tart
½ cup(s), (100g) tricolour, rinsed, drained
frozen boiled spinach, drained
100 g, thawed
low-fat ricotta cheese
100 g, slices, chopped
fresh lemon rind
1 tsp, finely grated
grated parmesan cheese
¼ cup(s), (20g)
40 g, baby
2 tbs, lightly toasted (see tip)
2 tsp, extra-virgin
1 x 3 second spray(s)
- Cook quinoa following packet instructions. Set aside to cool.
- Meanwhile, squeeze excess liquid from spinach and place in a large bowl with ricotta, salmon and rind. Season with salt and pepper. Mix well.
- 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.
- Top tart with rocket and pine nuts. Drizzle with oil and season with pepper to serve.