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.