Tuna and Quinoa Niçoise Salad

Name: Tuna and Quinoa Niçoise Salad
Prep time: 15M
Total time: 35M
Yield: 4 Servings
Ingredients: ¾ cup Organic Black Quinoa; ½ green beans, cut in half; 1 large head Boston lettuce; 2 cans cans tuna in oil, drained well; 1 cup Fancy Pimientos; 1 cup Large Pitted Ripe Black Olives; 3 ripe tomatoes, cut in wedges; 3 Capers; ¼ cup Red Wine Vinegar; 2 Dijon mustard; ⅛ tsp salt; 2 chopped fresh tarragon; ⅓ cup Extra Virgin Olive Oil

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Total Time

35m

Prep Time:15m

Yields:4 Servings

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Ingredients

¾ cup

GOYA® Organic Black Quinoa, rinsed well

green beans, cut in half

large head Boston lettuce

2 cans
(5 oz each)

GOYA® White Tuna in Olive Oil, drained well

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1 cup

sliced GOYA® Fancy Pimientos

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1 cup

GOYA® Large Pitted Ripe Black Olives, halved

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ripe tomatoes, cut in wedges

GOYA® Capers

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Tarragon Vinaigrette ingredients:

¼ cup

GOYA® Red Wine Vinegar

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Dijon mustard

⅛ tsp

salt

chopped fresh tarragon

⅓ cup

GOYA® Extra Virgin Olive Oil

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Directions

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Step 1

Bring large saucepan of lightly salted water to boil. Add quinoa and cook 15 min. or until tender. Drain, rinse under cold water and drain well. Bring large saucepan of lightly salted water to boil. Add green beans and cook just until tender, 6 min. Rinse under cold water; drain well.

Step 2

Arrange lettuce leaves on 4 plates. Top each with quinoa, tuna, pimentos, olives and tomato wedges. Scatter with capers. Serve with Tarragon Vinaigrette.

Tarragon Vinaigrette:

Step 3

Whisk together ¼ cup red wine vinegar, 2 tbsp. dijon mustard, ⅛ tsp. salt, and 2 tbsp. chopped fresh tarragon. Gradually whisk in ⅓ cup extra virgin olive oil until blended.

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