Cook the quinoa according to the package directions. Once cooked, start adding the coconut milk to it, 1/4 of a cup at a time, stirring until the quinoa soaks it all up. You may not need the full cup.
Meanwhile, steam your asparagus and red pepper. When those are tender, add them to the quinoa and coconut milk. Stir in the lemon juice, thyme, cayenne, and salt. Serve.