Tuna and quinoa nicoise salad – Food & Home Magazine

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