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


Recipe Summary

35 mins
35 mins


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

3/4 cup quinoa, 3/4 cup larb, 2 lettuce leaves & 1 tsp. sauce
247 calories; protein 7.2g; carbohydrates 34.8g; dietary fiber 4.4g; sugars 5.5g; fat 9.5g; saturated fat 0.9g; vitamin a iu 344.7IU; vitamin c 30.5mg; folate 101.8mcg; calcium 51.1mg; iron 2.2mg; magnesium 111.7mg; potassium 566mg; sodium 544mg; added sugar 1g.