Niçoise Grain Bowl (Quinoa with Tuna, Vegetables and Dijon Dressing)

• 140 g Quinoa
• 1 ½ tsp Fine sea salt
• 300 g New potatoes
• 2 Egg
• 200 g Green beans
• 200 g Cherry tomatoes, ripe
• 60 g Black pitted olives
• 240 g Canned tuna
• 2 tsp Dijon mustard
• 2 tbsp Red wine vinegar
• 3 tbsp Extra virgin olive oil

1. Rinse the quinoa in a colander. Tip into a saucepan with 280 ml water and 0.5 tsp of the fine sea salt, bring to the boil, then cover and simmer on low for 12–15 minutes until the water is absorbed. Take off the heat, cover and stand for 5 minutes, then fluff with a fork.
2. Meanwhile, put the new potatoes in a saucepan, cover with cold water and add 0.5 tsp of the fine sea salt. Bring to the boil and cook for 12–15 minutes until a knife slides in easily. Drain, then halve any larger potatoes.
3. Bring a small pan of water to the boil and lower in the eggs. Simmer for 7 minutes for soft-boiled, then drain and cool under cold running water. Peel and halve.
4. Bring a pan of salted water to the boil (use the remaining 0.5 tsp fine sea salt). Add the green beans and cook for 3–4 minutes until bright green and just tender. Drain and cool briefly under cold water, then drain well.
5. Halve the cherry tomatoes. In a mixing bowl, whisk together the Dijon mustard, red wine vinegar and extra virgin olive oil until emulsified. Taste and adjust with a pinch more salt if needed.
6. Divide the quinoa between two bowls. Arrange the potatoes, green beans, cherry tomatoes, black pitted olives and canned tuna on top, then add the egg halves. Spoon over the dressing and serve straight away.

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