Thai Green Curry

Trim the lemongrass. Smash it with the flat side of a knife, and cut into 3 inch pieces. Peel and mince the ginger. To a small saucepan, add the quinoa, lemongrass, 1¼ cups water, and half of the minced ginger. Bring quinoa to a boil. Reduce heat, cover, and let simmer until water has absorbed, about 15 minutes.

Mince the garlic. Rinse and dry the chile, and slice into thin rounds. Place a medium skillet over medium-high heat and add 1 tbsp vegetable oil. Add the minced garlic, reserved ginger, and as much chili as you’d like and cook until fragrant, about 1 to 2 minutes. Add the coconut milk, curry paste and a ½ cup water. Stir, reduce heat to low, and bring to a simmer. Move on to Step 3.

While the curry is simmering, rinse and dry the squashes, green beans, cherry tomatoes, and lime. Trim the squash and cut into small wedges. Trim the green beans and cut into 1 inch pieces. Halve the lime and cherry tomatoes. Transfer tomatoes to a medium bowl.

To the skillet with the curry, add the squash. Raise the heat to medium, and let simmer, 2 to 3 minutes. Add the green beans and continue to cook until the vegetables are crisp tender, about 2 to 3 more minutes. Add the tamari, the juice of half the lime, and a sprinkle of salt. Stir and reduce heat to low.

Rinse and dry the cilantro and Thai basil. Pick the leaves from the stems of both herbs and rough chop the leaves. To the cherry tomatoes, add 1 tsp olive oil, 2 tbsp of the chopped basil, and a sprinkle of salt. Stir the remaining chopped basil and the cilantro into the skillet with the green curry.

Cut the remaining half lime into wedges. Chop the tamari almonds. Divide the ginger lemongrass quinoa between your bowls and layer on the green curry. Top with cherry tomato salad, almonds, and lime wedges.