|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|
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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