Fry the onion in olive oil, after a couple of minutes add the garlic, then the red pepper and courgette.

Add the Encona Peruvian Amarillo Chilli sauce, the tomatoes and then the quinoa. Stir and add the vegetable stock.

Simmer for a minute, then add the prawns and cook until ready.

Add salt and pepper to taste and some of the chopped parsley, serve. Add a splash of olive oil and parsley to garnish.