Thai zucchini salad (larb)

Delight in the vibrant flavors of Thai zucchini salad (larb). Tangy and fragrant, this dish is a harmonious blend of fresh ingredients and bold spices.

Ingredients:

• 1 ½ cups water
• ¾ cup quinoa
• 3 tablespoons short-grain brown rice
• ¼ cup lime juice
• 1 ½ tablespoons fish sauce
• 1 Thai bird's-eye chile, minced, or 1/2 teaspoon crushed red pepper
• 1 teaspoon light brown sugar
• 2 tablespoons canola oil
• 1 ¾ cups finely chopped summer squash (about 1 medium)
• 1 ½ cups finely chopped zucchini (about 1 medium)
• 8 leaves green-leaf lettuce
• Fresh basil & mint for serving

Instructions:

1. In a medium saucepan, mix quinoa with water. Heat it over medium-high heat until it boils. Then, lower the heat to keep it simmering. Cover it and let it cook until it becomes tender, which usually takes around 15 minutes. Once cooked, take it off the heat, fluff it with a fork, and cover to maintain warmth.
2. While the quinoa is cooking, warm rice in a large skillet over medium-low heat. Stir it frequently until it turns golden brown and some grains start to pop like popcorn. This usually takes 4 to 7 minutes. Allow it to cool a bit, then grind it into a fine powder using a spice grinder. Clean the skillet afterwards.
3. In a small bowl, mix lime juice, fish sauce, chile (or crushed red pepper), and sugar together. Add oil, squash, and zucchini to the skillet. Cook them over medium-high heat, stirring occasionally, until they are just tender but still crisp, which should take about 2 minutes. Stir in the ground rice and all of the sauce except for 4 teaspoons.
4. To serve, place the cooked quinoa and zucchini mixture inside lettuce leaves. Top it with the reserved sauce and garnish with basil and mint, if preferred.

Summary:

• Calories: 982 kcal
• Fat: 38 g
• Protein: 29 g
• Carbs: 139 g
• Potassium: 2330 mg
• Magnesium: 448 mg