Bring the quinoa and chicken stock to a boil in a saucepan over high heat. Reduce heat to medium-low, cover then simmer until the quinoa is tender about 15 minutes. Turn off the heat then let the remaining liquid absorb into the quinoa.
Meanwhile, heat the olive oil in a large frying pan over medium heat. Stir in the garlic, onion and capsicum; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the asparagus, mushrooms, raisins and ginger; continue cooking until the asparagus is tender. Stir in the prawns then cook until the prawns have turned pink and are no longer translucent in the centre.
Stir the lemon juice into the quinoa then toss the quinoa with the prawns and vegetable mixture. Season to taste with salt and pepper before serving.