Vegan Spring Quinoa

Spring in a bowl! Quinoa and asparagus topped with a coconut and pea sauce.

Quinoa:
1 cup Quinoa
2 cups Water
1 bunch Asparagus (trim the bottom about 1/2 inch, then slice)

Coconut Pea Sauce:
1/2 cup Coconut Milk (the full fat kind in a can)
1/2 cup Peas (I used frozen)
2 Green Onions (sliced)
1 tablespoon Lime Juice
1 tablespoon fresh Parsley
Salt and pepper (to taste)
Sriracha (optional, to serve)

View the full recipe at Girl Makes Food →