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1
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.
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2
Taste, and add more curry paste or Sriracha if youd like.
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3
Set the sauce aside.
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4
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.
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5
Cook the quinoa and coconut water mixture according to package directions then set aside to cool for a few minutes.
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6
While the quinoa is cooking, bring a pot of water to a simmer, then add the asparagus and cook for 90 seconds.
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7
Then remove asparagus from the water and set aside to cool.
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8
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.
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9
Stir, and taste: add more salt if youd like.
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10
Add the tomatoes, cucumber, asparagus, and basil.
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11
Stir gently to incorporate the veggies, and taste once more for seasoning.
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12
Serve with the curry drizzle over top and some Sriracha, if youd like.
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13
Enjoy!
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14
Notes: If you dont have a Thai seasoning blend just leave it outthe other seasonings will be plenty!
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15
If you like a stronger citrus flavor, use two limes: one in the drizzle and one in the quinoa.
