French Niçoise Quinoa Salad with Anchovy Vinaigrette

Name: French Niçoise Quinoa Salad with Anchovy Vinaigrette
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 cup (180 g) white quinoa, rinsed, rinsed thoroughly under cold water; 2 cups (480 ml) water; ½ teaspoon (3 g) kosher salt, for cooking quinoa; 8 ounces (225 g) fresh green beans, trimmed, trimmed at both ends; 4 large eggs, hard-boiled, cooled, and quartered; 6 ounces (170 g) canned tuna in olive oil, drained, drained well, loosely flaked; 1 cup (150 g) cherry tomatoes, halved, halved; ½ cup (75 g) Niçoise olives, pitted, pitted; ¼ cup (40 g) red onion, thinly sliced, thinly sliced; 2 anchovy fillets in oil, drained, finely minced; 1 garlic clove, minced, minced; 2 tablespoons (30 ml) red wine vinegar; ½ teaspoon (2½ g) Dijon mustard; ⅓ cup (80 ml) extra-virgin olive oil; freshly ground black pepper; ½ lemon zest, for garnish, finely grated zest (optional)

From the MyKitchenBank Kitchen

A vibrant, protein-packed salad inspired by the classic salade Niçoise from Nice, France. Nutty quinoa replaces the traditional potatoes, topped with tender green beans, hard-boiled eggs, flaked tuna, and briny olives, all bound together with an assertive anchovy and garlic vinaigrette. Serve chilled as a light lunch or elegant side dish.

Prep: 20 min
Cook: 25 min
Wait: 30 min
Total: 1 hr 15 min
Makes: 4 servings (about 2 cups per person)

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Ingredients

4 servings

1 cup (180 g) white quinoa, rinsed, rinsed thoroughly under cold water
2 cups (480 ml) water
½ teaspoon (3 g) kosher salt, for cooking quinoa
8 ounces (225 g) fresh green beans, trimmed, trimmed at both ends
4 large eggs, hard-boiled, cooled, and quartered
6 ounces (170 g) canned tuna in olive oil, drained, drained well, loosely flaked
1 cup (150 g) cherry tomatoes, halved, halved
½ cup (75 g) Niçoise olives, pitted, pitted
¼ cup (40 g) red onion, thinly sliced, thinly sliced
For the vinaigrette
2 anchovy fillets in oil, drained, finely minced
1 garlic clove, minced, minced
2 tablespoons (30 ml) red wine vinegar
½ teaspoon (2.5 g) Dijon mustard
⅓ cup (80 ml) extra-virgin olive oil
freshly ground black pepper
½ (0.5) lemon zest, for garnish, finely grated zest (optional)

Equipment (7)

Large pot (3-quart / 3 L)
Medium saucepan (2-quart / 2 L)
Small bowl for vinaigrette
Whisk
Large mixing bowl
Cutting board
Chef's knife

Steps

Before you start

Bring a large pot of salted water to a boil for the quinoa and green beans
Hard-boil the eggs 30 minutes ahead so they cool completely
Rinse the quinoa thoroughly under cold water before cooking

1
Cook the quinoa
- In a large pot, bring 2 cups (480 ml) of water to a boil with 0.5 teaspoon (3 g) of salt.
- Add the rinsed white quinoa, stir once, and reduce heat to low.
- Cover and simmer for 15 minutes, or until the water is absorbed and the quinoa is fluffy with visible germ rings.
- Remove from heat and let cool for 5 minutes, then fluff with a fork and transfer to a large mixing bowl.
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Ready when: Quinoa is fluffy and all water is absorbed; small U-shaped germ rings are visible around each grain
Tip: Do not skip rinsing the quinoa—it removes bitter saponins and ensures lighter, fluffier results.
2
Blanch green beans
- While the quinoa cooks, bring another pot of salted water to a boil.
- Add the trimmed green beans and cook for 4 minutes, until bright green and tender-crisp.
- Drain immediately and transfer to a bowl of ice water for 2 minutes to stop the cooking.
- Drain well and pat dry with a kitchen towel.
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Ready when: Beans are bright green and bend slightly without breaking when bent gently
Tip: Don't skip the ice bath—it stops carryover cooking and locks in the bright green color and crisp texture.
3
Hard-boil eggs
- Place 4 large eggs in a small saucepan and cover with cold water.
- Bring to a rolling boil, then remove from heat and cover tightly.
- Let sit for 12 minutes.
- Transfer to an ice bath and cool completely (about 10 minutes), then peel gently under cool running water, starting at the wider end where the air pocket is.
- Quarter each egg lengthwise.
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Ready when: Yolk is fully set with no gray-green ring around it; whites are opaque and firm
Tip: Start timing after the water boils, not from cold water. This gives you better control over yolk doneness.
4
Make the vinaigrette
- In a small bowl, whisk together 2 minced anchovy fillets, 1 minced garlic clove, and 2 tablespoons (30 ml) of red wine vinegar.
- Let sit for 1 minute to allow the anchovies to dissolve slightly.
- Add 0.5 teaspoon (2.5 g) of Dijon mustard and whisk well.
- Slowly drizzle in 0.33 cup (80 ml) of extra-virgin olive oil while whisking constantly until the vinaigrette is emulsified.
- Season with freshly ground black pepper to taste.
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Ready when: Vinaigrette is creamy and slightly thickened, with no visible oil separation
Tip: Whisk the vinegar with anchovies and garlic first to allow the salt and umami to infuse before adding oil—this creates a more cohesive dressing.
5
Assemble the salad
- To the cooled quinoa, add the blanched green beans, halved cherry tomatoes, pitted Niçoise olives, and thinly sliced red onion.
- Pour three-quarters of the vinaigrette over the salad and toss gently but thoroughly until all ingredients are evenly coated.
- Taste and adjust seasoning with black pepper if needed.
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Ready when: All components are evenly coated with dressing; no dry quinoa or vegetables remain
Tip: Reserve some vinaigrette to drizzle over the eggs just before serving—this keeps them from becoming soggy if the salad sits.
6
Plate and finish
- Divide the dressed quinoa salad among four bowls or plates.
- Top each serving with a quartered hard-boiled egg and a portion of the flaked tuna, arranged in a traditional Niçoise pattern with ingredients in separate sections.
- Drizzle the remaining vinaigrette over the eggs and tuna.
- Garnish with lemon zest if desired.
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Ready when: Salad is evenly portioned and visually balanced with all components visible
Tip: Add the tuna and remaining dressing just before serving to keep the tuna flakes distinct and the texture from becoming mushy.

Good to know

Tips

To make this salad vegetarian, omit the tuna, anchovies, and fish sauce. Double the olives and add crumbled feta cheese and a fried or poached egg on top for protein.
For a lighter meal, serve at room temperature instead of chilled—quinoa salads taste fresher and the vinaigrette clings better before they get cold.
Make the salad components in advance and store separately, then assemble on the day of serving. This prevents the salad from becoming watery and ensures crisp textures.
If you prefer less briny dressing, whisk 1 teaspoon of honey or 0.5 teaspoon of sugar into the vinaigrette to balance the acidity and saltiness.

Make ahead

You can cook the quinoa, blanch the green beans, and hard-boil the eggs up to 1 day ahead. Store each component separately in airtight containers in the refrigerator. Make the vinaigrette up to 3 days in advance. Assemble the salad no more than 2 hours before serving to prevent the vegetables from becoming soggy; add the eggs and tuna just before plating.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. The quinoa, green beans, and vegetables will keep well, but the tuna and eggs are best eaten fresh. To refresh, toss with a splash of additional vinegar or olive oil. Do not freeze.

Substitutions

canned tuna in olive oil, drained → Fresh seared ahi tuna (about 6 oz), sliced into chunks and served warm or at room temperature. For a more elegant presentation, use seared fresh tuna instead of canned. Sear a 6 oz block 1–2 minutes per side over high heat for rare centers.
Niçoise olives, pitted → Kalamata olives or other briny black olives. Niçoise olives are traditional and have a delicate flavor, but any briny black olive works. Avoid sweet or mild olives, which lack the punch this dish needs.
anchovy fillets in oil, drained → Fish sauce (1 teaspoon / 5 ml) in place of minced anchovies. If you dislike whole anchovies, fish sauce adds the same umami depth without chunks. Whisk it into the vinegar before adding oil.
white quinoa, rinsed → Red or tricolor quinoa (same amount). Red quinoa has an earthier, slightly nuttier flavor and holds its shape better if you prefer a sturdier texture.