Tuna and Quinoa Nicoise Salad

Tuna and Quinoa Nicoise Salad

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Prep time

15m

Total time

35m

Yields

4

Servings

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  • About this Recipe
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  • Ingredients
  • Directions

Ingredients

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¾ cup

GOYA® Organic Black Quinoa, rinsed well

½ lb.

green beans, cut in half

1

large head Boston lettuce

2 cans

(5 oz each) cans tuna in oil, drained well

1 cup

sliced GOYA® Fancy Pimentos

3

ripe tomatoes, cut in wedges

3 tbsp.

GOYA® Capers

Tarragon Vinaigrette ingredients:

2 tbsp.

Dijon mustard

tsp.

salt

2 tbsp.

chopped fresh tarragon

Directions

Kitchen View

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 1/4 cup red wine vinegar, 2 tbsp. dijon mustard, 1/8 tsp. salt, and 2 tbsp. chopped fresh tarragon. Gradually whisk in 1/3 cup extra virgin olive oil until blended.

Recipe Tags

Salads Under 40

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