Separate the coconut milk. In a small bowl, combine the flesh (thick white part) of the coconut milk with the juice of half the lime and the curry paste to form a sauce. Taste, and add more curry paste or sriracha if you'd like. Set the sauce aside.

Add the coconut water (liquid from the coconut milk) to a measuring cup and add enough water to the liquid to create enough liquid to cook the quinoa to package directions. Cook the quinoa and coconut water mixture to package directions and set aside to cool for a few minutes.

While the quinoa is cooking, bring a skillet of water to a simmer, and cook the asparagus for 90 seconds, then remove from the water and set aside to cool.

When the quinoa is cooked and has cooled slightly, add the minced jalapeno, Thai seasoning, lime zest, the rest of the lime juice, and a sprinkle of salt to the quinoa. Stir, and taste: add more salt if you'd like. Add the tomatoes, cucumber, asparagus, and basil. Stir gently to incorporate the veggies, and taste once more for seasoning.

Serve with the curry drizzle over top and some sriracha, if you'd like.

Enjoy!