Lately I've been drawn to reading healthy living recipes trying to figure out if I want to expand my magazine subscriptions. This week I've decided to test drive a few recipes from Clean Eating, modified to my own liking. This is the first of my experiments.
Nicoise Stovetop Casserole
based on Clean Eating's version.
- 1 cup of quinoa
- 1-2 red potatoes, cut into bite size chunks
- 1 6-oz pouches or cans unsalted water-packed tuna
- 1-2 cups of string beans, fresh or frozen
- 1/4 cup sliced olives
- juice of 1 lemon
- 1 tbsp Dijon mustard
- 1 tbsp white onion, finely diced
- 1 clove garlic, minced
- 1-2 tbsp apple cider vinegar
- 1-2 tsp extra-virgin olive oil
- Sea salt and black pepper, to taste
- Cooking spray
- Bring 1-1/4 cups of water to a boil. Stir in quinoa. Bring back to a boil and then lower to a simmer & cover. Cook for about 12 minutes or until all the liquid is absorbed.
- Over medium-high heat, bring a medium-size pan filled with water to boil. Cook string beans and potatoes for 8-10 minutes; drain.
- In a large bowl, mix together the tuna, string beans, olives and potatoes. Mix in the cooked quinoa.
- In a separate bowl, whisk together lemon juice, mustard, olive oil, garlic, onion, and apple cider vinegar. Season with salt and pepper.
- Pour the dressing over the quinoa mixture and combine until thoroughly mixed.
- Heat a large skillet for a minute over medium-high heat and mist with cooking spray. Saute the quinoa mixture for about 5 minutes or until warm.
Serve immediately. Makes 4 - 1 cup servings. Top with a couple shavings of hard Parmesan cheese if desired.
Nutritional breakdown per serving (1 cup with cheese shavings) is roughly 365 calories, 15 grams of fat, 21 grams of protein and 5 grams of fiber.