Recipe Collab: Ancient Grain Salade Niçoise with Dijon Vinaigrette

Oooh la-la it's pretty fancy in the I Heart Keenwah kitchen today. We were inspired by Sir Kensington's Dijon Mustard to create this French Mediterranean classic with a vegan spin. Instead of tuna, we've blended Toasted Quinoa with tempeh, seaweed paper and a few other magic ingredients and topped it off with a zing of tangy mustard and lemon juice. 



  • 2 cups of fresh green beans or French haricots verts, blanched and cooled
  • 2 small potatoes, quartered, blanched and cooled
  • 2 tomatoes, quartered
  • 1/4 red onion, rinsed (to remove bite) and sliced thinly
  • 1/2 cup cured black olives
  • handful of amaranth leaves for garnish (optional, amaranth leaves are often available at farmers markets; if unavailable, sub for any microgreen)

Vegan tuna:

  • 1/2 cup cooked I Heart Keenwah Toasted Quinoa White
  • 3/4 cup (1/2 of an 8oz block) plain tempeh
  • 1/4 cup peanuts
  • 1 large sheet seaweed paper
  • 1 tsp rice wine vinegar
  • 1/3 cup vegan mayonnaise
  • sprinkle of sea salt and fresh ground pepper


  • 2 tsp Sir Kensington's Dijon Mustard
  • juice of 1/2 lemon
  • 1 clove garlic, grated on a microplane
  • 1/3 cup olive oil


  1. Grind together vegan tuna ingredients in a food processor.
  2. Arrange as a block in the center of a serving platter.
  3. In the remaining space, arrange green beans, potatoes, tomatoes, red onions, black olives and amaranth leaves. 
  4. Whisk together dressing ingredients until emulsified. Pour over vegetables. Finish with a sprinkle of sea salt and fresh ground pepper and serve. 

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