Ingredients with Measurements:
- 1 cup quinoa
- 2 cups water
- 1/2 pound green beans, trimmed
- 1/2 pound cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup kalamata olives, pitted
- 1/4 cup capers
- 1 can (5 oz) tuna, drained and flaked
- 4 hard-boiled eggs, peeled and quartered
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Strainer
- Mixing bowl
- Serving platter
Step-by-step instructions:
1. Rinse quinoa in a fine-mesh strainer and place in a large pot with 2 cups of water. Bring to a boil, then reduce heat to low and simmer for 15-20 minutes, or until the water is absorbed and the quinoa is tender. Fluff with a fork and set aside to cool.
2. While the quinoa is cooking, blanch the green beans in a pot of boiling water for 2-3 minutes, or until crisp-tender. Drain and rinse under cold water to stop the cooking process.
3. In a mixing bowl, combine the cooked quinoa, green beans, cherry tomatoes, red onion, kalamata olives, and capers. Toss to combine.
4. Add the flaked tuna and hard-boiled eggs to the mixing bowl and gently toss to combine.
5. Season the salad with salt and pepper to taste.
6. Transfer the salad to a serving platter and sprinkle with chopped parsley.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
N/A
Serving size:
4 servings
Nutritional information:
Calories: 390
Fat: 16g
Carbohydrates: 37g
Protein: 24g
Fiber: 7g
Sugar: 6g
Substitutions for ingredients:
- Quinoa can be substituted with couscous or bulgur wheat.
- 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.
- Tuna can be substituted with grilled chicken or shrimp.
Variations:
- Add roasted red peppers or artichoke hearts for extra flavor.
- Use a lemon vinaigrette instead of the traditional Niçoise dressing.
- Top with crumbled feta cheese for a Greek twist.
Tips and tricks:
- To make hard-boiled eggs, place eggs in a pot of cold water and bring to a boil. Once boiling, remove from heat and let sit for 10-12 minutes before peeling.
- Make the salad ahead of time and store in the refrigerator for up to 2 days.
- Serve with a crusty baguette for a complete meal.
Storage instructions:
Store leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
N/A
Presentation ideas:
Arrange the salad on a large platter and garnish with lemon wedges and fresh herbs.
Garnishes:
Lemon wedges and fresh herbs such as parsley or basil.
Pairings:
Serve with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Crusty baguette or garlic bread.
Troubleshooting advice:
If the quinoa is too dry, add a tablespoon of olive oil or lemon juice to moisten.
Food safety advice:
Make sure to properly cook the quinoa and hard-boiled eggs to prevent foodborne illness.
Food history:
Salade Niçoise originated in the French city of Nice and typically includes tuna, green beans, tomatoes, olives, and hard-boiled eggs.
Flavor profiles:
Savory, tangy, and fresh.
Serving suggestions:
Serve as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Occassion: N/A
Region: French