| 8 | 20 | 247 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 15 min | 3 |
| 1 cup | Quinoa, uncooked |
| 1 cup | Coconut milk, sweetened (full fat) |
| 1 cup | Asparagus (chopped) |
| 1 whole lemon(s) | Lemon juice |
| 1/2 large pepper(s) | Red bell pepper (chopped) |
| 1/2 tsp, ground | Thyme, dried |
| 1/4 tsp | Cayenne pepper |
| 1 tsp | Salt and pepper |
1. Cook the quinoa according to package directions. Once cooked, start adding coconut milk to it. Add 1/4 of a cup at a time, stirring until the quinoa soaks it all up. You may not need the full cup.
2. Meanwhile, steam your asparagus and red pepper. When those are tender, add them to the quinoa and coconut milk.
3. Stir in juice of lemon, thyme, cayenne, sea salt and pepper.
| Grain | 2.8 |
| Vegetables | 1.0 |
