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Method

1. Chop the spring onions finely on the diagonal, and reserve the green parts. Heat the coconut oil in a large frying pan and cook the white parts of the spring onions for a few minutes until soft and translucent. Add the Thai green curry paste and cook for 1 minute. Add the quinoa and cook until it becomes translucent (approx. 3-4 minutes). Finally, add the bottom parts of the asparagus and the ginger and mix well.
2. Add a ladle of your hot vegetable stock to your pan, it will be quickly absorbed b the quinoa. Like a usual risotto, stir in your stock a few ladles at a time so that the quinoa absorbs the stock gently and season with pepper. Now add 100ml of coconut milk, bring to boil and simmer for 8 minutes.
3. After 8 minutes of cooking the quinoa should be on its way to being tender, so taste for texture. If almost tender stir in your asparagus, edamame, sugar snaps and peas, all of which will cook in just a few minutes, along with 1tbsp of coriander. Cook for another 5 minutes on a low heat.
4. Before serving, add the green parts of the spring onions, the remainder of the coriander and the zest of lime.

Bon appetit!