Thai Zucchini Salad (Larb)

recipe image

  1. Mix water and quinoa in a medium saucepan. Bring to a boil over medium-excessive warmth. Minimize warmth to protect a simmer, duvet and cook dinner until soft, about 15 minutes. Rob far flung from warmth, fluff with a fork and duvet to protect warm.

  2. Meanwhile, warmth rice in a apt skillet over medium-low warmth. Cook dinner, stirring commonly, until golden brown and some starts to pop like popcorn, 4 to 7 minutes. Let wintry rather, then mix into a pleasurable powder in a spice grinder. Wipe the skillet orderly.

  3. Scoot lime juice, fish sauce, chile (or beaten red pepper) and sugar in a minute bowl. Add oil, squash and zucchini to the skillet. Cook dinner over medium-excessive warmth, stirring, until suited tendercrisp, about 2 minutes. Lumber within the bottom rice and all but 4 teaspoons of the sauce.

  4. Assist the quinoa and the zucchini mixture in lettuce leaves. Top with the reserved sauce and basil and mint, if desired.


Tools: Spice grinder

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