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Saffron Quinoa Recipe with Asparagus & Tuna

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork


  • -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


  1. 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
  2. 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
  3. 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!

Recipe Notes

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