CHICKEN LARB - Quick Easy Delicious and Nutritious 

serves 4

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

To serve:

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.


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