Ingredients:

• a handful of raw quinoa per person
• fresh corn
• fresh broccoli
• fresh snowpeas
• can of coconut milk/cream
• small tablespoon of miso per person
• some lemongrass (a few inches of the pale lower section of lemongrass, not the leaves) or kaffir lime leaves if you have them (optional)
• shallots or fresh coriander leaves for garnish

Directions

• Bring 1 part quinoa to 2 parts water to a boil
• Cover, reduce heat to low, and cook for about 15 minutes or until the germ separates from the seed
• Steam the vegies above the quinoa
• The cooked germ looks like a tiny curl and should have a slight bite to it.
• Boil the lemongrass or a few finely chopped kaffir lime leaves in a little water
• Mix the miso with the lemony water to form a slightly runny consistency
• Add the lemony miso to half a can of coconut milk/cream (for 2 people - adjust volume of coconut to suit your requirements)
• Serve the quinoa into bowls, topped with the veg and sauce, topped with some elegantly chopped shallots or coriander