The Australian Women’s Weekly Food Magazine
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.