Ingredients

200g Fresh Prawns - Deshelled 600ml Chicken Stock 10g Rough Cut Italian Parsley
100g Cherry Tomatoes - Halved 10g Chopped Garlic 2 Sprigs Fresh Thyme
60g Baby Asparagus 2 Tbsps Canola Oil To Taste Rock Salt
180g Quinoa Grains 4 Tbsps Extra Virgin Olive Oil To Taste Fresh Crushed Pepper

Methods

1. Boil chicken stock in a medium pot and cook the quinoa grains in the stock for 7 minutes.

2. Strain the quinoa grain and set them aside.

3. Heat up the canola oil in a pan, and fry asparagus, prawns, thyme, garlic. Set the asparagus and prawn aside to cool

4. Pour quinoa into a mixing bowl. Next, add tomato cherries, stir-fried asparagus, prawn and extra virgin olive oil to it, and stir.

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