Cooking Instructions
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Step 1
Peel and mince the garlic.
Step 2
Dice the red pepper into medium dice.
Step 3
Remove the woody stalk and trim the asparagus. Cut into 1 inch long pieces.
Step 4
Finely chop the asparagus.
Step 5
Rinse the quinoa and set aside.
Step 6
Heat a nonstick frying pan over a medium-high heat and add Extra Virgin Spanish Olive Oil (2 tablespoon). Allow to warm up for 2 minutes.
Step 7
Add the
Water (480 mL)
and
Saffron Threads (as needed)
. Mix with the oil, then cook for 3 minutes.
Step 8
Add the
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and the
Quinoa (170 g)
. Cook for about 4 minutes.
Step 9
Season with
Chunky Tuna in Olive Oil (2 cans)
. Add
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and
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, then give it all a gentle mix.
Step 10
Sprinkle dish with
Fresh Chives (3 g)
Serve and enjoy!
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