Use a food processor to process the chili, garlic, lemon grass and all the seasonings.
Mix step 1 with the coriander.
Place Salmon on a heat proof plate and pour the sauce on top. Steamed with highest temperature for 15 minutes.
Put quinoa, coconut milk and water into a heavy base medium size pot.
Bring it to boil first then turn to lowest heat and cover with lid to simmer it for 15-20 minutes.
Check the texture of the quinoa if you prefer al dente then simmer 15 minutes should be enough. But if you like your quinoa quite soft then add a little bit more water and simmer for longer time.
After quinoa is cooked. Season it with salt and pepper and use a fork to mix it up.
You can garnish with cherry tomatoes.
Serve warm with Thai steamed salmon and the sauce from steamed fish.