Thai‑Style Creamy Quinoawith Fresh Veggie Salad

Heat olive oil in a pan over medium‑high heat.

Add the chopped onion and sauté until softened, about 3–4 minutes.

Stir in the minced garlic, ginger, chili garlic sauce, turmeric, and a pinch of salt; cook for 1 minute until fragrant.

Add the quinoa, coconut milk, and water; bring to a boil.

Reduce heat to low, add the minced lemongrass, cover the pan, and simmer for 15 minutes until most of the liquid is absorbed.

Remove the pan from heat and let the quinoa sit, covered, for 5–10 minutes.

While the quinoa rests, combine the chopped cucumber, chopped Roma tomato, half of the chopped cilantro, rice vinegar, salt, and black pepper in a bowl; toss gently to make a fresh salad.

Fluff the cooked quinoa with a fork and fold in the remaining chopped cilantro.

Serve the creamy Thai quinoa topped with the fresh veggie salad.