Thai Quinoa with Red Curry Drizzle

In a small bowl, combine the flesh (thick white part) of the chilled coconut milk with the juice of half the lime and the curry paste to form a sauce. Taste, and add more curry paste or Sriracha if you’d like. Set the sauce aside.

Add the coconut water (liquid from the coconut milk) into a measuring cup and add enough water to the liquid to create enough liquid to cook the quinoa to package directions. Cook the quinoa and coconut water mixture according to package directions then set aside to cool for a few minutes.

While the quinoa is cooking, bring a pot of water to a simmer, then add the asparagus and cook for 90 seconds. Then remove asparagus from the water and set aside to cool.

When the quinoa is cooked and has cooled slightly, add the minced jalapeno, Thai seasoning, lime zest, the rest of the lime juice, and a sprinkle of salt to the quinoa. Stir, and taste: add more salt if you’d like. Add the tomatoes, cucumber, asparagus, and basil. Stir gently to incorporate the veggies, and taste once more for seasoning.

Serve with the curry drizzle over top and some Sriracha, if you’d like. Enjoy!

Notes:
– If you don’t have a Thai seasoning blend just leave it out—the other seasonings will be plenty!
– If you like a stronger citrus flavor, use two limes: one in the drizzle and one in the quinoa.