Incredible Saffron Quinoa Recipe with Asparagus & Tuna
– Incredible Saffron Quinoa Recipe with Asparagus & Tuna –
This Incredible Saffron Quinoa Recipe with Asparagus & Tuna is the ideal dish to make on a busy weeknight or for a sunday lunch. Loaded with layers of flavors, easy to make and done in 30 minutes. Quinoa is such a great ingredient to work with, it´s high in protein and fiber and you can add just about any flavors you want to it. In this dish I paired the quinoa with asparagus and tinned Spanish tuna to create an incredible combintaion of flavors as well as textures. For this recipe I used Golden saffron, their threads are high in quality and really gave the dish that extra flavor that took it to the next level. You can buy some directly from Golden Saffron.
– How to Perfectly Cook Quinoa –
There is no special secret to cooking quinoa, it´s actually very simple. For every cup of quinoa, you use 2 cups of liquid. To perfectly cook quinoa you add the quinoa when the liquid is boiling, after you add the quinoa and it comes back to a boil place a lid on the pan and lower the fire. After about 10 minutes there should be no liquid left in the pan and the quinoa will be at it´s perfect point. Watch the video below on how to make this Incredible Saffron Quinoa Recipe with Asparagus & Tuna or check out the recipe card below, which you can print. Salud!
Equipment I Used to Make this Recipe:
Wood Cutting Board
Non-Stick Frying Pan
Watch the Video Below on how to make this Incredible Saffron Quinoa Recipe with Asparagus & Tuna
Saffron Quinoa Recipe with Asparagus & Tuna
- -2 tbsp extra virgin Spanish olive oil
- -2 cloves garlic
- -1 small onion
- -1/2 red bell pepper
- -8 stalks fresh asparagus
- -2 cups water
- -1/2 tsp Golden saffron threads
- -1 cup quinoa
- -2 small tins Spanish tuna in olive oil
- -sea salt
- -freshly cracked black pepper
- -fresh chives
Rinse 8 stalks of asparagus under cold running water and pat dry with paper towels, then cut off about 2 inches from the root of each stalk and cut the asparagus into 1-inch pieces, fincely dice 1/2 of a red bell pepper, finely mince 2 cloves of garlic, finely dice 1 small onion, measure out 1 cup of quinoa, rinse under cold water and set aside
Heat a nonstick frying pan with a medium-high heat and add 2 tablespoons of extra virgin Spanish olive oil, 2 minutes later add the diced onions and minced garlic and mix with the oil, 3 minutes later add the pieces of asparagus and diced peppers and mix with the onions and garlic and cook for about 4 minutes, then season with sea salt and freshly cracked black pepper and mix, then add 2 cups of cold water, pinch in 1/2 teaspoon of golden saffron threads and a pinch of sea salt and give it a gentle mix
Once the water comes to a boil add the rinsed quinoa and evenly distribute the quinoa with a wooden spoon, once it comes back to a boil place a lid on the pan and lower the fire to a low-medium heat, after about 10 minutes and 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 2 small tins or 1 large tin of Spanish tuna and add to the quinoa, mix together until well combined and sprinkle with freshly chopped chives, enjoy!
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