Baked Tuna Risotto (healthy tuna casserole with fresh vegetables)

Ingredients
1 medium Heirloom Tomato (or at least a fresh tomato) - quartered
2 small Zucchini - very thinly sliced into "chips"
1/2 medium Sweet Onion
1 Green Onion - roughly chopped
1 cup Chicken Broth
1/2 Red Quinoa
1 cup Israeli Couscous
6 stalks of thin Asparagus - roughly chopped
1.5 oz. Parmesano-Reggiano cheese - grated
1 can Tuna - drained
1/2 tsp salt
1/2 tsp black pepper
3 Tbs Olive Oil

Cooking
Preheat oven to 400 degrees

On stove-top
Heat tomato in hot pan until soupy (break it up as it cooks)
Heat Olive Oil at high heat in heavy pan than can go straight into the oven
Add Onion and Green Onion, heat for about 1 minute
Add Quinoa and Couscous (uncooked) and heat, while stirring for 2-3 minutes
Stir in Chicken Broth - slowly
Stir in Tomato
Stir in Zucchini and Asparagus
Add Salt and Pepper
Fold in Parmesan
Fold in Tuna
Cover and place in oven for 30 minutes
Remove and serve