Page 98 - The Australian Womens Weekly Food
P. 98
What’s For Dinner?
TUNA&QUINOA small saucepan of boiling water for
8 minutes until hard−boiled. Drain;
NIÇOISE SALAD
cool eggs under cold running water.
PREP + COOK TIME 35 MINUTES SERVES 4 Peel; halve eggs.
3 Boil, steam or microwave beans
1½ cups (300g) red quinoa
until tender; drain. Rinse under
4 eggs, at room temperature
cold water; drain.
(see cook’s notes)
4 Meanwhile, make caper and
200g green beans, trimmed
parmesan vinaigrette.
425g can tuna in oil,
5 Place quinoa and beans in
drained, flaked
COOK’S a large bowl with tuna, tomato,
250g cherry tomatoes, halved olives, parsley and vinaigrette;
NOTES ½ cup (60g) pitted kalamatta olives toss to combine. Serve the quinoa
½ cup loosely packed fresh flat−leaf
parsley leaves salad topped with egg and chives.
1 tablespoon finely chopped CAPER & PARMESAN VINAIGRETTE
TUNA & QUINOA NIÇOISE SALAD fresh chives Combine all ingredients in
If you forget to bring the eggs
a small bowl; season to taste.
to room temperature first, CAPER & PARMESAN VINAIGRETTE
place them straight from the
1 tablespoon drained baby capers,
fridge into a saucepan of
rinsed, chopped
cold water; bring to the boil,
¼ cup (20g) finely grated parmesan
then boil for 10 minutes.
¼ cup (60ml) white wine vinegar
If you want to “centre”
2 tablespoons olive oil
the egg yolks, gently
stir the eggs until the water 1 clove garlic, crushed
comes to the boil. 1 teaspoon dijon mustard
1 teaspoon caster sugar
This filling salad would
also make a great 1 Cook quinoa in a large saucepan
transportable lunch. of boiling water for 12 minutes or
until tender; drain. Set aside to cool.
2 Meanwhile, cook eggs in a
98 AWW FOOD • ISSUE THIRTY FIVE
