Quinoa Salad Niçoise with Lemon-Caper Vinaigrette

Name: Quinoa Salad Niçoise with Lemon-Caper Vinaigrette
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Mediterranean, French, European
Ingredients: 2 Tbsps drained capers; 237 milliliters cherry tomatoes, halved; 1 Tbsp Dijon mustard; 4 larges eggs; 227 grams thin green beans, trimmed and halved if very long; 118 milliliters pitted kalamata olives; 2 Tbsps fresh lemon juice; 6 Tbsps olive oil; 237 milliliters uncooked quinoa; 1 smalls red onion, thinly sliced; 4 servings Salt and pepper; 283 grams flaked white tuna packed in water, drained

You can never have too many main course recipes, so give Quinoa Salad Niçoise with Lemon-Caper Vinaigrette a try. This gluten free, dairy free, and pescatarian recipe serves 4. One serving contains 605 calories, 34g of protein, and 37g of fat. From preparation to the plate, this recipe takes around 1 hour and 5 minutes. Head to the store and pick up quinoa, kalamatan olives, onion, and a few other things to make it today. To use up the quinoa you could follow this main course with the Quinoa Pudding as a dessert.

Instructions

Rinse quinoa thoroughly in cold water and drain well.

Ingredients you will need

Quinoa

Water

Place quinoa in a large pot with 2 cups water. Bring to a boil over high heat. Reduce heat to medium, cover and simmer until most of the liquid has absorbed and quinoa is tender, about 15 minutes.

Ingredients you will need

Quinoa

Water

Equipment you will use

Pot

Remove from heat and let stand for about 5 minutes. Fluff with a fork, transfer to a large bowl and refrigerate until cool, stirring occasionally.

Equipment you will use

Bowl

Place eggs in a pot, cover with cold water and bring to a boil over high heat. When boiling, remove from heat, cover and let stand for 10 minutes. Run eggs under cold water to cool; peel and quarter lengthwise.

Ingredients you will need

Water

Egg

Equipment you will use

Pot

Bring a large pot of salted water to a boil over high heat.

Ingredients you will need

Water

Equipment you will use

Pot

Add green beans and blanch until tender, about 2 minutes.

Ingredients you will need

Green Beans

Drain, run beans under cold water and drain again. Cover and refrigerate.

Ingredients you will need

Beans

Water

Whisk together lemon juice and mustard in a small bowl. Slowly drizzle in oil, whisking constantly. Stir in capers. Season with pepper.

Ingredients you will need

Lemon Juice

Mustard

Capers

Pepper

Cooking Oil

Equipment you will use

Whisk

Bowl

Spread out quinoa on a serving platter. Top with tuna, green beans, tomatoes, olives, onion and eggs, forming rows of each.

Ingredients you will need

Green Beans

Tomato

Olives

Quinoa

Spread

Onion

Egg

Tuna

Drizzle with dressing, season with salt and pepper and serve.

Ingredients you will need

Salt And Pepper

Equipment

Pot

Bowl

Whisk

Ingredients

Servings:

2Tbsps

drained capers 237milliliters

cherry tomatoes, halved 1Tbsp

Dijon mustard 4larges

eggs 227grams

thin green beans, trimmed and halved if very long 118milliliters

pitted kalamata olives 2Tbsps

fresh lemon juice 6Tbsps

olive oil 237milliliters

uncooked quinoa 1smalls

red onion, thinly sliced 4servings

Salt and pepper 283grams

flaked white tuna packed in water, drained

Recommended wine: Bordeaux, Champagne, White Burgundy

Bordeaux, Champagne, and White Burgundy are my top picks for French. French wine is just as diverse as French food, but you rarely go wrong with champagne. If your meal calls for a white wine, you might also try a white burgundy. For a red, try a red bordeaux blend. The Baron des Chartrons Bordeaux with a 4.7 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.