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 and 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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