Pork, Lemongrass and Toasted Quinoa Larb

A classic Thai dish that uses quinoa instead of rice. This dish is gluten-free and low cal coming in at 387 calories per serve.

Ingredients

• 1 tablespoon coconut oil
• 2 tablespoons white quinoa
• 600g pork mince
• 1 stick lemongrass, white part only, finely chopped
• 1 long fresh red chilli, thinly sliced diagonally
• 1 tablespoon fresh ginger, finely grated
• 2 garlic cloves, crushed
• 1 large lime, zested, juiced
• 1 1/2 tablespoons fish sauce
• 2 teaspoons brown sugar
• 3 green shallots, thinly sliced diagonally
• 3/4 cup fresh coriander leaves
• 1/2 cup fresh mint leaves, torn
• 2 tablespoons roasted peanuts, chopped
• 1 Lebanese cucumber, halved, thinly sliced diagonally
• Baby cos lettuce leaves, to serve

Method

Step 1. Heat 1 tsp oil in a non-stick frying pan over medium heat. Add the quinoa. Cook, stirring constantly, for 1 minute or until golden brown and aromatic. Transfer to a mortar. Cool for 2 minutes. Pound with a pestle until coarsely crushed.

Step 2. Heat the remaining oil in pan over high heat. Add pork mince. Cook, breaking up lumps with a spoon, for 7 minutes or until cooked through and starting to brown. Add the lemongrass, chilli, ginger and garlic. Cook, stirring occasionally, for 2 minutes or until aromatic. Add the combined lime juice, fish sauce and sugar. Stir to combine. Remove from heat. Cool for 5 minutes.

Step 3. Add the shallot, quinoa and three-quarters of the coriander and mint to the pork mixture. Stir. Divide among plates. Sprinkle with peanut, lime zest and the remaining herbs. Serve with cucumber and lettuce.

*Toasting the quinoa makes it crisp, golden and nutty – a healthy rice alternative.

Nutritional Information

Recipe by Katrina Woodman