"Salade de Flagstaff"

This is my take on a Salad Nicoise which I used to love to eat but now that I don't eat potatoes, green beans and only farm fresh eggs (have a mild allergy)it went by the wayside as but a nice memory. Actually what brought that salad to mind was a dressing I used to make for a salad Nicoise which was a wine vinegar, dill and dry mustard combination which I unfortunately can't remember. I actually dreampt about this recipe and in my dream going "Aha!" the whole time as I created how I would substitute those parts. I woke up and had to make it! I am so happy I did because I love it! One of my best recipes yet! I hope you enjoy! Here's to happy tastefully gluten free dreams! ~Jan

Salade de Flagstaff
Ingredients:
2 cans white albacore tuna	My “Mt. Elden Vinaigrette”:
1 head lettuce (green leaf, romaine or spring mix)	2/3 cup extra virgin olive oil
1 lg cucumber 2/3 thinly sliced 1/3 diced small	¼ cup rice vinegar
1 cup quinoa	1 tsp lemon juice
1 tsp salt	1 Tbs. balsamic vinegar
½ tsp pepper	2 tsp. honey
1 minced garlic clove	½ tsp. dill weed
2 Tbs. extra virgin olive oil	½ tsp dry mustard
2 Tbs. lemon juice	½ tsp tarragon
2 cup fresh Italian parsley	½ tsp basil
1 small tomato diced small	1 tsp. minced garlic
	1 tsp. shallots
1 tsp. apple cider vinegar	½ tsp. Hungarian paprika
1 tsp. honey
Green olives(optional garnish)
Instructions:
Start by cooking the quinoa according to the package directions.
While the quinoa is cooking put all the vinaigrette ingredients in a blender and blend well. Set aside but do not refrigerate.
When quinoa is done cooking transfer to a bowl and let cool a little.
Take the thinly sliced cucumber and put in a small bowl. Sprinkle the apple cider vinegar and honey over them and mix up lightly with hands then set aside
In a large bowl mix together the chopped cucumber , salt, pepper, minced garlic, extra virgin olive oil, lemon juice, Italian parsley and tomato add the quinoa and stir gently to combine.
Open and drain cans of tuna. Empty into a side bowl leaving as many chunks as possible.
To serve: Place lettuce on a plate like it’s a bed.  On one end lay out some tuna on the other end scoop on some quinoa Tabbouleh and down the middle lay in the sliced pickled cucumber adding a couple green olives. Drizzle over the whole salad long ways my vinaigrette.