Basmati and quinoa with coconut milk

Instructions

1. In a small pan, let infuse the coconut milk at low heat, together with the stick of lemongrass cut into 4 pieces.
2. Add 1 tsp of water, the curry, 2 pinches of salt and 5 leaves of chopped basil.
3. Let it simmer at very low heat during 15 minutes.
4. Pass the sauce through a strainer and keep it warm.
5. Cut the zucchini into slices, the broccoli into large pieces and the pepper into dices.
6. Cooking in parallel: -the vegetables at steam for 10 min, then drain and keep them warm.
   -The quinoa in salted water in a small pan during 10min., drain and keep warm.
   -The rice in 3 cups of salted water for 10min.
7. Start dressing by creating a circle of rice and quinoa. Put the vegetables inside the circle. Add sauce generously. Decorate with one or two leaves of thai basil.