I've made larb before using mushrooms, but came upon this zucchini version in Eating Well magazine. It's a great time for #zucchini, so it's a great time to try a new version, right?
What I changed:
Skipped the rice
Replaced fish sauce with coconut aminos
Replaced brown sugar with coconut sugar
Stirred in some basil paste instead of sprinkling it on top
Source: Eating Well Magazine | Serves: 4 | Time: 35 min
Ingredients
1 1/2 cup water
3/4 cup quinoa
1/4 cup lime juice
1 1/2 tbsp aminos
1/2 tsp crushed red pepper
1 tsp coconut sugar
2 tbsp canola oil
1 ¾ cups finely chopped summer #squash
1 ½ cups finely chopped zucchini
1 tbsp basil paste
8 large lettuce leaves
Mint, for serving
Instructions
Combine water and quinoa in a medium saucepan. Bring to a boil over med-high heat. Reduce heat, cover, and simmer ~15 min.
Meanwhile, whisk lime juice, aminos, red pepper, and sugar in a small bowl.
Add oil, squash and zucchini to a skillet. Cook on med-high heat for about 2 minutes, constantly stirring. Add the sauce. Stir in the quinoa and basil paste.
Serve the zucchini quinoa mixture on lettuce leaves and top with mint. Enjoy!
Comments