Larb is a classic salad with roots in Laos and Thailand. It typically features seasoned ground meat and lots of herbs and vegetables, but our healthy vegetarian version swaps red beets for meat, reduces the sodium by adding more lime juice and makes it more substantial by serving it as part of a grain bowl. Spoon it over lettuce for a lighter take. Source: EatingWell Magazine, May/June 2018

Breana Killeen
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Ingredients

Directions

  • Place rice in a large skillet over medium-low heat. Cook, stirring occasionally, until well-toasted and starting to pop, 5 to 8 minutes. Grind to a fine powder in a spice grinder or with a mortar and pestle. Set aside.

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  • Combine quinoa and 1 1/2 cups water in a medium saucepan. Bring to a boil over high heat. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 15 to 20 minutes. Fluff with a fork.

  • Meanwhile, combine the remaining 2 tablespoons water, lime juice, scallions, cilantro, fish sauce, brown sugar and crushed red pepper in a small bowl.

  • Heat oil in the skillet over medium-high heat. Add beets and cook, stirring, until almost tender, about 4 minutes. Add the ground rice and 1/2 cup of the sauce. Cook, stirring, until fragrant and the liquid is absorbed, about 2 minutes.

  • To serve, divide the quinoa among 4 bowls and top with the beet larb, cabbage, cucumber, herbs and carrot. Drizzle with the remaining sauce.

Nutrition Facts

279 calories; 9.6 g total fat; 0.8 g saturated fat; 790 mg sodium. 683 mg potassium; 42.9 g carbohydrates; 7.1 g fiber; 11 g sugar; 8.2 g protein; 3562 IU vitamin a iu; 20 mg vitamin c; 180 mcg folate; 91 mg calcium; 4 mg iron; 118 mg magnesium; 2 g added sugar;