Makes 2 servings

• 1 cup quinoa

• 1 cup light coconut milk • 1 cup asparagus, chopped • 1/2 red pepper, chopped • juice of 1 lemon • pinch of cayenne • 1/2 teaspoon thyme • sea salt, to taste

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. Meanwhile, steam your asparagus and red pepper. When those are tender, add them to the quinoa and coconut milk. Stir in juice of lemon, thyme, cayenne, and salt.

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