Tuna and Quinoa Niçoise Salad
Total Time
35m
Prep Time:15m
Yields:4 Servings
Ingredients
¾ cup
GOYA® Organic Black Quinoa , rinsed well
½
<p>green beans, cut in half</p>
1
<p>large head Boston lettuce</p>
2 cans
(5 oz each)
GOYA® White Tuna in Olive Oil , drained well
1 cup
sliced GOYA® Fancy Pimientos
1 cup
GOYA® Large Pitted Ripe Black Olives , halved
3
<p>ripe tomatoes, cut in wedges</p>
Tarragon Vinaigrette ingredients:
¼ cup
2
<p>Dijon mustard</p>
⅛ tsp
<p>salt</p>
2
<p>chopped fresh tarragon</p>
Directions
Step 1
<p>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.</p>
Step 2
<p>Arrange lettuce leaves on 4 plates. Top each with quinoa, tuna, pimentos, olives and tomato wedges. Scatter with capers. Serve with Tarragon Vinaigrette.</p>
Tarragon Vinaigrette:
Step 3
<p>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.</p>
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Tuna and Quinoa Niçoise Salad
Prep Time: 15m
Total time: 35m
Yields: 4 Servings
Ingredients
¾ cup
GOYA® Organic Black Quinoa , rinsed well
½
<p>green beans, cut in half</p>
1
<p>large head Boston lettuce</p>
2 cans (5 oz each)
GOYA® White Tuna in Olive Oil , drained well
1 cup
sliced GOYA® Fancy Pimientos
1 cup
GOYA® Large Pitted Ripe Black Olives , halved
3
<p>ripe tomatoes, cut in wedges</p>
Tarragon Vinaigrette ingredients:
¼ cup
2
<p>Dijon mustard</p>
⅛ tsp
<p>salt</p>
2
<p>chopped fresh tarragon</p>
Directions
Step 1
<p>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.</p>
Step 2
<p>Arrange lettuce leaves on 4 plates. Top each with quinoa, tuna, pimentos, olives and tomato wedges. Scatter with capers. Serve with Tarragon Vinaigrette.</p>
Tarragon Vinaigrette:
Step 3
<p>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.</p>
