Beet Larb with Quinoa

Beet Larb with Quinoa

0 Reviews
From: EatingWell Magazine, May/June 2018

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.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 3 tablespoons black rice
  • ¾ cup quinoa
  • 1½ cups water plus 2 tablespoons, divided
  • ¼ cup lime juice
  • ¼ cup chopped scallions
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons fish sauce
  • 2 teaspoons light brown sugar
  • ½ teaspoon crushed red pepper
  • 2 tablespoons canola oil
  • 1 pound red beets, peeled and finely chopped (3 cups)
  • 1 cup shredded cabbage
  • 1 cup sliced cucumber
  • 1 cup fresh Thai basil and/or mint leaves
  • ½ cup julienned carrot

Preparation

  • Prep

  • Ready In

  1. 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.
  2. Combine quinoa and 1½ 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.
  3. Meanwhile, combine the remaining 2 tablespoons water, lime juice, scallions, cilantro, fish sauce, brown sugar and crushed red pepper in a small bowl.
  4. 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 ½ cup of the sauce. Cook, stirring, until fragrant and the liquid is absorbed, about 2 minutes.
  5. 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 information

  • Serving size: 2 cups
  • Per serving: 279 calories; 10 g fat(1 g sat); 7 g fiber; 43 g carbohydrates; 8 g protein; 180 mcg folate; 0 mg cholesterol; 11 g sugars; 2 g added sugars; 3,562 IU vitamin A; 20 mg vitamin C; 91 mg calcium; 4 mg iron; 790 mg sodium; 683 mg potassium
  • Nutrition Bonus: Vitamin A (71% daily value), Folate (45% dv), Vitamin C (33% dv), Iron (22% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 2 starch, 2 vegetable, 1½ fat

Reviews 0