TUNA & QUINOA NIÇOISE SALAD

PREP + COOK TIME 35 MINUTES SERVES 4

1½ cups (300g) red quinoa

4 eggs, at room temperature

(see cook’s notes)

200g green beans, trimmed

425g can tuna in oil,

drained, flaked

250g cherry tomatoes, halved

½ cup (60g) pitted kalamatta olives ½ cup loosely packed fresh flat-leaf

parsley leaves

1 tablespoon finely chopped

fresh chives

CAPER & PARMESAN VINAIGRETTE 1 tablespoon drained baby capers,

rinsed, chopped

¼ cup (20g) finely grated parmesan ¼ cup (60ml) white wine vinegar 2 tablespoons olive oil

1 clove garlic, crushed

1 teaspoon dijon mustard

1 teaspoon caster sugar

1 Cook quinoa in a large saucepan of boiling water for 12 minutes or until tender; drain. Set aside to cool. 2 Meanwhile, cook eggs in a small saucepan of boiling water for 8 minutes until hard-boiled. Drain; cool eggs under cold running water. Peel; halve eggs.

3 Boil, steam or microwave beans until tender; drain. Rinse under cold water; drain.

4 Meanwhile, make caper and parmesan vinaigrette.

5 Place quinoa and beans in a large bowl with tuna, tomato, olives, parsley and vinaigrette; toss to combine. Serve the quinoa salad topped with egg and chives.

CAPER & PARMESAN VINAIGRETTE Combine all ingredients in a small bowl; season to taste.