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Saffron Quinoa with Asparagus and Tuna

12 INGREDIENTS • 11 STEPS • 30MINS

Saffron Quinoa with Asparagus and Tuna

Recipe
This incredible Saffron Quinoa with Asparagus and Tuna is the ideal dish to make on a busy weeknight or for a Sunday lunch. It's loaded with layers of flavors, easy to make, and done in 30 minutes.
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This incredible Saffron Quinoa with Asparagus and Tuna is the ideal dish to make on a busy weeknight or for a Sunday lunch. It's loaded with layers of flavors, easy to make, and done in 30 minutes.
author_avatar
Spain on a Fork
I'm Albert. Join me on a culinary adventure where I will show you how to make flavorful Spanish and Mediterranean recipes that are easy to make and done in a jiffy!

30MINS

Total Time

$9.05

Cost Per Serving

Ingredients

Servings
2
us / metric
Extra Virgin Spanish Olive Oil
2 Tbsp
Extra Virgin Spanish Olive Oil
Garlic
2 cloves
Garlic
Onion
1
Onion
Red Bell Pepper
1/2
Red Bell Pepper
Asparagus
8 stalks
Asparagus, rinsed
Water
480 mL
Water
Saffron Threads
1/2 tsp
Saffron Threads
Quinoa
170 g
Quinoa, rinsed
Canned Tuna in Olive Oil
540 g
Canned Tuna in Olive Oil
Sea Salt
to taste
Sea Salt
Cracked Black Pepper
to taste
Cracked Black Pepper
Fresh Chives
1 Tbsp
Fresh Chives, chopped

Nutrition Per Serving

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Calories
972
Fat
41.8 g
Protein
80.8 g
Carbs
68.5 g
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author_avatar
Spain on a Fork
I'm Albert. Join me on a culinary adventure where I will show you how to make flavorful Spanish and Mediterranean recipes that are easy to make and done in a jiffy!

Cooking Instructions

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step 1
Peel and mince the Garlic (2 cloves).
step 2
Dice the Onion (1) into medium dice.
step 3
Dice the Red Bell Pepper (1/2) into medium dice.
step 4
Remove the woody stalk and trim the Asparagus (8 stalks). Cut into 1-inch long pieces.
step 5
Heat a nonstick frying pan over medium-high heat and add Extra Virgin Spanish Olive Oil (2 Tbsp). Allow to warm up for 2 minutes.
step 5 Heat a nonstick frying pan over medium-high heat and add Extra Virgin Spanish Olive Oil (2 Tbsp). Allow to warm up for 2 minutes.
step 6
Add the onion and garlic. Mix with the oil, then cook for 3 minutes.
step 6 Add the onion and garlic. Mix with the oil, then cook for 3 minutes.
step 7
Add the asparagus and red bell peppers. Cook for about 4 minutes.
step 7 Add the asparagus and red bell peppers. Cook for about 4 minutes.
step 8
Season with Sea Salt (to taste) and Cracked Black Pepper (to taste). Add Water (480 mL) and Saffron Threads (1/2 tsp), then give it all a gentle mix.
step 8 Season with Sea Salt (to taste) and Cracked Black Pepper (to taste). Add Water (480 mL) and Saffron Threads (1/2 tsp), then give it all a gentle mix.
step 9
Bring the mixture to a boil, then add the Quinoa (170 g) and evenly distribute it with a wooden spoon. Place a lid on the pan and decrease the temperature to a low-medium heat. Cook for about 10 minutes, or until there is no broth left in the pan.
step 9 Bring the mixture to a boil, then add the Quinoa (170 g) and evenly distribute it with a wooden spoon. Place a lid on the pan and decrease the temperature to a low-medium heat. Cook for about 10 minutes, or until there is no broth left in the pan.
step 10
Remove it from the heat, take the lid off, and fluff up the quinoa with a fork. Drain the oil from Canned Tuna in Olive Oil (540 g) and add to the quinoa. Mix together until well combined.
step 10 Remove it from the heat, take the lid off, and fluff up the quinoa with a fork. Drain the oil from Canned Tuna in Olive Oil (540 g) and add to the quinoa. Mix together until well combined.
step 11
Sprinkle dish with Fresh Chives (1 Tbsp) Serve and enjoy!
step 11 Sprinkle dish with Fresh Chives (1 Tbsp) Serve and enjoy!
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