Sprouted Rice and Quinoa Larb

  • Gluten Free
  • Whole Grain
  • Complete Protein
  • Sprouted

More Information

In Northern Thailand and Laos, this tangy salad is traditionally made with chicken or meat. Here, sprouted rices and quinoa make the base of the dish. The Thai fish sauce is available in the Asian grocery section of supermarkets and specialty stores. If it is unavailable, you can substitute light soy sauce.

1 cup TruRoots Sprouted Rice and Quinoa Blend
2 tablesoons lime juice
1 tablespoon Thai fish sauce
1 teaspoon brown sugar
½ cup thinly sliced red onion
¼ cup chopped fresh mint
1 tablespoon vegetable oil
2 garlic cloves, thinly sliced
1 teaspoon grated fresh ginger
1/3 cup chopped peanuts
Lettuce leaves, for serving

Cook Truroots Sprouted Rice and Quinoa Blend according to package directions.

Whisk the lime juice, fish sauce and brown sugar in medium bowl. Add onion and mint. Heat oil in a large skillet over medium heat. Add garlic and ginger and cook just until fragrant, about 30 seconds, stirring. Stir in TruRoots Sprouted Rice and Quinoa Blend and peanuts and cook one minute longer. Remove from heat, add to bowl and toss again. Serve immediately on lettuce leaves.

Makes 4 servings

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