Garden to Table Quinoa

½ cup Quinoa + 1 cup water

1 bunch green asparagus, trimmed and cut into 2 inch pieces

3 cups Lacinto “Dino” Kale, chopped

1 tablespoon Refined Coconut Oil

½ cup chopped sundried tomatoes

¼ cup chopped kalamata olives

1 bunch fresh basil, leaves picked from stem

1 tablespoon chia seeds (*For added absorbability, blend Chia seeds)

18 medium prawns, de-veined

¼ cup extra virgin olive oil

Juice from 3 lemons (about 1/3cup)

Sea salt to taste

1. In a medium saucepot, bring quinoa and 1 cup water to a boil. Cover and simmer until water has cooked out. Set aside
2. In a medium skillet, sauté coconut oil, asparagus and kale just until kale begins to wilt.
3. Fill a large saucepot with water. Boil water and shut off heat. Add prawns and poach for about 3-5 minutes or until cooked through.
4. Toss quinoa, trimmed asparagus, tomatoes, olives, kale, basil and prawns with olive oil, sea salt, and lemon.
5. Garnish with chia seeds and enjoy.