Prepare brown rice and quinoa following package instructions; set aside
Open the can of lite coconut milk; do not shake can before opening.
After opening can, remove the thick white coconut milk at the top of the can with a spoon.
Place the thick coconut milk from the top of the can in a large pan or wok.
Turn the heat on medium high, and wait until thick coconut milk boils.
Add garlic and onion and stir; cook for 5 minutes.
Add all green curry paste, and stir into coconut milk until mixed well.
Add mushrooms, broccoli rabe, and asparagus.
Add the rest of the can as well as the vegetable broth, soy sauce
Continue to toss vegetables until they are coated in sauce, and cooked al dente.
Mix quinoa and brown rice together
Spoon the brown rice/quinoa combination in half the bowl
Spoon the green curry vegetable sauce into the other side of the bowl.
The sauce will run over into the rice/quinoa
Add a generous amount of Thai basil