Cooking Instructions
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Step 1
Peel and mince the garlic.
Step 2
Dice the onion into medium dice.
Step 3
Dice the red pepper into medium dice.
Step 4
Remove the woody stalk and trim the asparagus. Cut into 1 inch long pieces.
Step 5
Finely chop the asparagus.
Step 6
Rinse the quinoa and set aside.
Step 7
Heat a nonstick frying pan over a medium-high heat and add
Extra Virgin Spanish Olive Oil (2 Tbsp)
. Allow to warm up for 2 minutes.
Step 8
Add the
Onion (1)
and
Garlic (2 cloves)
. Mix with the oil, then cook for 3 minutes.
Step 9
Add the
Asparagus (8 stalks)
and the
Red Bell Pepper (1/2)
. Cook for about 4 minutes.
Step 10
Season with
Sea Salt and Cracked Pepper (to taste)
. Add
Water (2 cups)
and
Saffron Threads (1/2 tsp)
, then give it all a gentle mix.
Step 11
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.
Step 12
Remove it from the heat, take the lid off, and fluff up the quinoa with a fork. Drain the oil from
Chunky Tuna in Olive Oil (2 cans)
and add to the quinoa. Mix together until well combined.
Step 13
Sprinkle dish with
Fresh Chives (1 Tbsp)
Serve and enjoy!
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