It’s a filling and protein-rich salad that is perfect for warm weather lunches and dinners al fresco.
Named after the French city it hails from, the Niçoise salad is a well-loved classic. It became popular in the 1920s when a French chef named Jean Orsi put it on the menu at his restaurant in, not Nice but San Francisco. A colorful and briny salad, the niçoise traditionally features a, green beans , boiled new potatoes, tomatoes, olives and tuna, all dressed in a vinaigrette and served on a bed of leafy greens.
Since I love the Mediterranean flavors of niçoise so much, I thought it would be fun to turn them into a grain bowl. You can use rice, wheat berries, farro or whatever cooked grain you like, but I chose quinoa since it’s quick-cooking and has a nice nutty flavor. I used canned tuna in olive oil, but you could also use tuna in water or elevate the dish by using fresh seared tuna.
This grain bowl is wonderful to meal prep because you can make all the components in advance, store them separately and then assemble them at mealtime. You could prepare this dish as a light summer dinner for your family or friends or prep it and enjoy it throughout the week for your work lunches. It also makes an impressive picnic meal when served with a baguette, cheese and a bottle of your favorite rosé wine.
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