This tart is an easy and delicious way to create a plate full of anti-inflammatory goodies. Salmon and walnuts are a source of omega 3 fats and protein, while broccoli, ginger, garlic pack in plenty of antioxidants. Serve it with a green salad, or cold for lunch. Great for picnics!
Boil the quinoa for 10 minutes.
Whisk the eggs well and add the milk, grated ginger, crushed garlic, salt and pepper.
Cover the bottom of a pie dish with salmon, and fill it up with broccoli florets and the leftover stalks cut into thin slices.
Chop the onions, remove peas from pods and chop walnuts roughly. Add the mixture to the pie dish.
Stir the boiled quinoa with the egg mixture and pour it over the vegetables.
Bake in the oven at 180 degrees for 45 minutes.
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