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.

Adam Dolge
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

247 calories; protein 7.2g 14% DV; carbohydrates 34.8g 11% DV; dietary fiber 4.4g 18% DV; sugars 5.5g; fat 9.5g 15% DV; saturated fat 0.9g 4% DV; cholesterolmg; vitamin a iu 344.7IU 7% DV; vitamin c 30.5mg 51% DV; folate 101.8mcg 26% DV; calcium 51.1mg 5% DV; iron 2.2mg 12% DV; magnesium 111.7mg 40% DV; potassium 566mg 16% DV; sodium 544mg 22% DV; added sugar 1g.