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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, 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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