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Pork, lemongrass and toasted quinoa larb
Pork, lemongrass and toasted quinoa larb
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Thai Quinoa Stir-Fry: A gluten-free twist on a classic with only 387 calories per serving.
Ingredients:
  • 16.80 gm coconut oil
  • 40.00 ml white quinoa
  • 600g pork mince
  • 1 stick lemongrass, white part only, finely chopped
  • 1 long fresh red chilli, thinly sliced diagonally
  • 20.00 ml fresh ginger, finely grated
  • 2 garlic cloves, crushed
  • 1 large lime, zested, juiced
  • 36.60 gm fish sauce
  • 8.00 gm brown sugar
  • 3 green shallots, thinly sliced diagonally
  • 187.50 ml fresh coriander leaves
  • 125.00 ml fresh mint leaves, torn
  • 40.00 ml roasted peanuts, chopped
  • 1 Lebanese cucumber, halved, thinly sliced diagonally
  • Baby cos lettuce leaves, to serve
Instructions:
  • In a non-stick frying pan over medium heat, warm 1 tsp oil. Add the quinoa and cook, stirring constantly, until golden brown and aromatic, about 1 minute. Transfer the toasted quinoa to a mortar and let it cool for 2 minutes. Use a pestle to crush the quinoa coarsely.
  • 1. Heat the rest of the oil in a pan over high heat. Add the pork mince and cook for 7 minutes until fully cooked and slightly browned, breaking up any clumps with a spoon. Add lemongrass, chili, ginger, and garlic, and cook for 2 minutes until fragrant. Pour in the lime juice, fish sauce, and sugar mixture, stir well, then remove from heat and let it cool for 5 minutes before serving.
  • Combine the shallot, quinoa, three-quarters of the coriander, and mint with the pork mixture. Mix well. Plate the dish and top with peanuts, lime zest, and the rest of the herbs. Serve with cucumber and lettuce.

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