Tuna and quinoa nicoise salad

Enjoy a flavourful and nutritious nicoise salad. This easy-to-make recipe features red quinoa, green beans, tuna, cherry tomatoes, olives, and boiled eggs. Toss it all together for a satisfying meal. Perfect for a quick lunch or dinner option!

TOTAL TIME 35 minutes | Serves 4 

INGREDIENTS 

CAPER AND PARMESAN VINAIGRETTE 

• 1 tbsp drained baby capers, chopped
• 200 g grated parmesan 
• 80 ml white wine vinegar
• 2 tbsp olive oil
• 2 garlic clove, minced
• 1 tsp dijon mustard
• 1 tsp caster sugar

THE SALAD

• 1 ½ cups red quinoa, cooked 
• 200 g green beans, trimmed and steamed
• 425 g canned tuna in oil, drained and flaked
• 250 g cherry tomatoes, halved
• ½ cup seeded kalamata olives
• ½ cup fresh parsley leaves
• 4 boiled eggs
• 1 tbsp chopped chives

METHOD

Caper and parmesan vinaigrette

COMBINE all the ingredients together in a bowl and mix until well combined. Season to taste.

To serve 

PLACE  quinoa and green beans in a  bowl with tuna, tomatoes, olives, parsley and vinaigrette. Toss well to combined.

SERVE salad topped with eggs and chopped chives.

FOOD TEAM TIP: If you can’t find red quinoa, feel free to substitute it for normal quinoa.

Print Recipe

Tuna & quinoa nicoise salad

Serves: 4

Total Time: 35 minutes

Ingredients

• Caper and parmesan vinaigrette
• 1 tbsp drained babu capers, chopped
• 200 g grated parmesan 
• 80ml white wine vinegar
• 2 tbsp olive oil
• 2 garlic clove, minced
• 1 tsp dijon mustard
• 1 tsp caster sugar
• The salad
• 1 ½ cups red quinoa, cooked 
• 200 g green beans, trimmed and steamed
• 425 g canned tuna in oil, drained and flaked
• 250 g cherry tomatoes, halved
• ½ cup seeded kalamata olives
• ½ cup fresh parsley leaves
• 4 boiled eggs
• 1 tbsp chopped chives

Instructions

For the caper and parmesan vinaigrette

1

Combine all the ingredients together in a bowl and mix until well combined. Season to taste.

To serve 

2

Place quinoa and green beans in a  bowl with tuna, tomatoes, olives, parsley and vinaigrette. Toss well to combined.

3

Serve  salad topped with eggs and chopped chives

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