CHICKEN LARB - Quick Easy Delicious and Nutritious
Add quinoa to a wok over medium to high heat and cook, shaking the pan continuously, for 2 to 3 minutes or until the quinoa is golden and toasted. Remove from the pan and leave to cool.
Grind the quinoa in a mortar and pestle until it has a coarse texture (not too fine). Wipe out the frying pan with kitchen paper and heat over medium to high heat.
Add a little oil and cook the mince, stirring frequently, for 2 to 3 minutes until cooked and crumbly. Stir in the lime juice, fish sauce, chilli, shallots and spring onions.
Leave for 1 minute. Toss the mint, coriander, Thai basil and ground quinoa through the chicken mince.
Serve with cabbage or lettuce leaves, cucumber and/or green beans.
4 tablespoons white or royal quinoa
500g boneless organic skinless chicken breast or thigh, minced
2 tablespoons Virgin coconut oil
4 tablespoons lime juice
Zest of 1 Lime
2 tablespoons fish sauce
1 small red chilli, deseeded and finely chopped
4 red Asian shallots, diced
1 large handful of coriander (cilantro) leaves, torn
1 small handful of Thai basil leaves torn
½ bunch of spring onions (green part only), finely sliced
2 large handfulS of mint leaves, torn
Spoon Larb into:
Fresh cabbage or lettuce leaves, cucumber and green beans
(more greens the best so load them up people!)
Sprinkle with Crushed roasted peanuts and Squeeze Lime as pleases.
Love Love and Burpees