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RECIPE
12 INGREDIENTS 13 STEPS 30min

Saffron Quinoa with Asparagus and Tuna

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.
Saffron Quinoa with Asparagus and Tuna Recipe | SideChef
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.
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!
https://www.spainonafork.com
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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!
https://www.spainonafork.com
30min
Total Time
$7.40
Cost Per Serving

Ingredients

Servings
2
US / METRIC
2 Tbsp
Extra Virgin Spanish Olive Oil
2 cloves
1
Onion
8 stalks
Asparagus , rinsed
2 cups
Water
1 cup
Quinoa , rinsed
2 cans
Chunky Tuna in Olive Oil
to taste
to taste
Cracked Black Pepper
1 Tbsp
Fresh Chives , chopped
Save Time,
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Delivery & Pickup From
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Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
753
FAT
31.2 g
PROTEIN
49.9 g
CARBS
69.0 g

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 (to taste) and Cracked Black 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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Nutrition Per Serving
Calories
753
% Daily Value*
Fat
31.2 g
40%
Saturated Fat
4.2 g
21%
Trans Fat
0.0 g
--
Cholesterol
59.6 mg
20%
Carbohydrates
69.0 g
25%
Fiber
10.5 g
38%
Sugars
6.8 g
--
Protein
49.9 g
100%
Sodium
522.4 mg
23%
Vitamin D
--
--
Calcium
118.7 mg
9%
Iron
7.7 mg
43%
Potassium
911.6 mg
19%
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