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Photo of Salmon and spinach quinoa tart by WW

Salmon and spinach quinoa tart

Total Time
1 hr
15 min
45 min
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.



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


1 medium

Grated parmesan cheese

¼ cup(s), (20g)


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)


  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.


TIPS: To toast pine nuts, toss them in a small non-stick frying pan over medium heat until just golden. You can make this tart 2-3 hours ahead of time. Place it in the oven for 10 minutes to reheat or serve at room temperature.