This is my version of tuna niçoise salad, using quinoa as the base. If you want to make this more sophisticated, replace the canned tuna by searing fresh tuna—arrange slices of it over the top of the salad.
1. To prepare the salad, bring the stock to a boil in a saucepan. Stir in the quinoa. Reduce the heat to low, cover, and cook for about 15 minutes, or until the liquid has evaporated. Transfer the quinoa to a large bowl and allow it to cool to room temperature. You can also place it in the refrigerator to cool more quickly.
2. Meanwhile, bring a pot of water to a boil and cook the beans for 2 minutes or until tender-crisp. Drain and rinse with cold water. Add the beans, tomatoes, cucumber, tuna, anchovies, olives, onion, dill and parsley to the quinoa. Stir to combine.
3. To prepare the dressing, whisk together the lemon juice, olive oil, balsamic vinegar, mustard, garlic and pepper. Pour the dressing over the quinoa mixture and toss well.
2 cups chicken (or vegetable) stock
1 cup quinoa
1 cup sliced green beans
1 cup cherry tomatoes, cut in half
1 cup finely chopped English cucumber (unpeeled)
1 can (6 oz) flaked white tuna (packed in water), drained
4 anchovy fillets, finely chopped
1/4 cup sliced black olives
1/4 cup finely chopped red onion
1/4 cup chopped fresh dill
1/4 cup chopped parsley
2 Tbsp lemon juice
3 Tbsp olive oil
1 Tbsp balsamic vinegar
1 tsp Dijon mustard
1 tsp finely chopped garlic
1/4 tsp pepper
Nutritional Analysis per Serving
Protein 12 g
Fat 8 g
Saturated Fat 1.2 g
Carbohydrates 26 g
Cholesterol 11 mg
Sodium 625 mg
Fiber 3.3 g
Prep Time: 20 minutes
Cook Time: 15 minutes
Make Ahead: Prepare early in the day and dress just before serving.
Nutrition Watch: If you are watching your calories, use tuna canned in water rather than oil. Tuna in water has 1 gram of fat per 4 oz serving, whereas the oil-packed version has over 9 g of fat.