Add 0.5 tbsp of sunflower oil to a pan and fry your prawns until cooked (pink). Set them aside.
In a blender, add your tinned tomatoes, garlic, ginger and scotch bonnet pepper. Blend until combined.
Chop up your onion into small pieces. Add 2 tbsp of sunflower oil into a large pot and add your onions. Sauté until translucent.
Add your blended mixture to the pot. Add your shrimp/all-purpose seasoning cubes, salt to taste, thyme, and bay leaves. Cover with a lid and cook on a medium heat for 20 minutes.
Blend your coconut milk until it forms a smooth mixture.
Rinse your raw quinoa and add to the pot. Add your coconut milk as well. Stir until thoroughly coated and cover your pot.
Leave to cook for 30-40 minutes or until the quinoa is cooked on a medium to low heat. Stir occasionally with a fork (to avoid burning and mushy jollof). Add your prawns in the last 5 minutes. Enjoy!