Saffron Quinoa with Asparagus and Tuna

Peel and mince the Garlic (2 cloves).

Dice the Onion (1) into medium dice.

Dice the Red Bell Pepper (1/2) into medium dice.

Remove the woody stalk and trim the Asparagus (8 stalks). Cut into 1-inch long pieces.

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.

Add the onion and garlic. Mix with the oil, then cook for 3 minutes.

Add the asparagus and red bell peppers. Cook for about 4 minutes.

Season with Sea Salt (to taste) and Cracked Black Pepper (to taste). Add Water (2 cups) and Saffron Threads (as needed), then give it all a gentle mix.

Bring the mixture to a boil, then add the Quinoa (1 cup) 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.

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 (2 1/3 cups) and add to the quinoa. Mix together until well combined.

Sprinkle dish with Fresh Chives (1 Tbsp) Serve and enjoy!