Larb is a classic salad with roots in Laos and Thailand. It typically features seasoned ground meat and lots of herbs and vegetables. Here, we use summer squash and quinoa for a satisfying veggie-based version. Source: EatingWell Magazine, June 2020

Adam Dolge


Ingredient Checklist


Instructions Checklist
  • 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.

  • Meanwhile, heat rice in a large skillet over medium-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.

  • 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.

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


Equipment: Spice grinder

Nutrition Facts

246 calories; 9.5 g total fat; 0.9 g saturated fat; 544 mg sodium. 566 mg potassium; 34.8 g carbohydrates; 4.4 g fiber; 5 g sugar; 7.2 g protein; 345 IU vitamin a iu; 30 mg vitamin c; 102 mcg folate; 51 mg calcium; 2 mg iron; 112 mg magnesium; 1 g added sugar;