Ingredients with Measurements:
- 1 cup quinoa
- 2 cups water
- 1/2 pound green beans, trimmed
- 1/2 cup cherry tomatoes, halved
- 1/4 cup kalamata olives, pitted and chopped
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons capers
- 2 tablespoons Dijon mustard
- 2 tablespoons red wine vinegar
- 1/4 cup extra-virgin olive oil
- Salt and pepper to taste
- 4 hard-boiled eggs, peeled and halved
- 1 can (5 ounces) tuna, drained and flaked
Special equipment needed:
- Large pot
- Colander
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Rinse quinoa in a fine-mesh strainer and drain well.
2. In a large pot, bring water to a boil. Add quinoa and stir. Reduce heat to low and cover. Cook for 15-20 minutes or until water is absorbed and quinoa is tender.
3. Remove from heat and let cool.
4. In a separate pot, bring salted water to a boil. Add green beans and cook for 3-4 minutes or until tender-crisp. Drain and rinse under cold water to stop the cooking process.
5. In a mixing bowl, whisk together Dijon mustard, red wine vinegar, and olive oil. Season with salt and pepper to taste.
6. Add quinoa, green beans, cherry tomatoes, kalamata olives, red onion, parsley, and capers to the mixing bowl. Toss to combine.
7. Divide the quinoa salad among four plates. Top each plate with hard-boiled eggs and flaked tuna.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Room temperature
Serving size:
- 4 servings
Nutritional information:
- Calories: 440
- Fat: 25g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 22g
Substitutions for ingredients:
- Quinoa can be substituted with brown rice or couscous.
- Green beans can be substituted with asparagus or sugar snap peas.
- Cherry tomatoes can be substituted with diced Roma tomatoes.
- Kalamata olives can be substituted with black olives.
- Red onion can be substituted with shallots or scallions.
- Parsley can be substituted with cilantro or basil.
- Tuna can be substituted with salmon or grilled chicken.
Variations:
- Add roasted red peppers or artichoke hearts for extra flavor.
- Use lemon juice instead of red wine vinegar for a brighter taste.
- Add feta cheese or goat cheese for a creamy texture.
Tips and tricks:
- Rinse quinoa well before cooking to remove any bitterness.
- Cook quinoa in vegetable or chicken broth for extra flavor.
- Make sure to rinse green beans under cold water after cooking to stop the cooking process and maintain their bright green color.
- Use a whisk to emulsify the dressing and prevent separation.
Storage instructions:
- Store leftover quinoa salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Quinoa salad can be eaten cold or at room temperature. If reheating, microwave for 1-2 minutes or until heated through.
Presentation ideas:
- Serve quinoa salad on a bed of lettuce for added color and texture.
- Arrange hard-boiled eggs and tuna on top of the salad for a beautiful presentation.
Garnishes:
- Garnish with fresh parsley or chopped scallions.
Pairings:
- Serve with a glass of chilled white wine or sparkling water.
Suggested side dishes:
- Crusty bread or garlic bread
- Grilled vegetables
Troubleshooting advice:
- If quinoa is too dry, add a splash of olive oil or lemon juice to moisten.
Food safety advice:
- Make sure to cook quinoa and green beans thoroughly to prevent foodborne illness.
Food history:
- Niçoise salad originated in the French city of Nice and typically includes tuna, hard-boiled eggs, olives, and anchovies.
Flavor profiles:
- This quinoa salad Niçoise is savory, tangy, and slightly bitter.
Serving suggestions:
- Serve as a light lunch or dinner.
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