THAI ZUCCHINI SALAD (LARB)

Larb is a classic salad with roots in Laos and Thailand. It typically features seasoned ground meat and lots of herbs and vegetables. Here, summer squash and quinoa are used for a satisfying veggie-based version. Makes 4 servings Active Time: 35 minutes Course: Lunch Total Time: 35 minutes Ingredients 1 ½ cups water 3/4 cup quinoa 3 tablespoons short-grain brown rice 1/4 cup lime juice 1 ½ tablespoons fish sauce 1 Thai birds-eye chile, minced 1 teaspoon light brown sugar 2 tablespoons canola oil 1 3/4 cups finely chopped summer squash (about 1 medium) 1 ½ cups finely chopped zucchini (about 1 medium) 8 leaves green-leaf lettuce Fresh basil & mint for serving Preparation 1. Combine water and quinoa in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to maintain a simmer, cover and cook until tender, about 15 minutes. Remove from heat, fluff with a fork and cover to keep warm. 2. Meanwhile, heat rice in a large skillet over mediurn-low heat. Cook, stirring frequently, until golden brown and some starts to pop like popcorn, 4 to 7 minutes. Let cool slightly, then blend into a fine powder in a spice grinder. Wipe the skillet clean. 3. Whisk lime juice, fish sauce, chile (or crushed red pepper) and sugar in a small bowl. Add oil, squash and zucchini to the skillet. Cook over medium-high heat, stirring, until just tendercrisp, about 2 minutes. Stir in the ground rice and all but 4 teaspoons of the sauce. 4. Serve the quinoa and the zucchini mixture in lettuce leaves. Top with the reserved sauce and basil and mint, if desired. Nutrition Per Serving: 246 calories; 35 g carbohydrates; 10 g fat (1 g sat, g mono); 7 g protein; 0 mg cholesterol; 4 g dietary fiber; 566 mg potassium; 544 mg sodium. 101

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Combine water and quinoa in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to maintain a simmer, cover and cook until tender, about 15 minutes. Remove from heat, fluff with a fork and cover to keep warm. 2. Meanwhile, heat rice in a large skillet over mediurn-low heat. Cook, stirring frequently, until golden brown and some starts to pop like popcorn, 4 to 7 minutes. Let cool slightly, then blend into a fine powder in a spice grinder. Wipe the skillet clean. 3. Whisk lime juice, fish sauce, chile (or crushed red pepper) and sugar in a small bowl. Add oil, squash and zucchini to the skillet. Cook over medium-high heat, stirring, until just tendercrisp, about 2 minutes. Stir in the ground rice and all but 4 teaspoons of the sauce. 4. Serve the quinoa and the zucchini mixture in lettuce leaves. Top with the reserved sauce and basil and mint, if desired.

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