A classic Thai dish that uses quinoa instead of rice. This dish is gluten-free and low cal coming in at 387 calories per serve.
- 1 tablespoon coconut oil
- 2 tablespoons white quinoa
- 600g pork mince
- 1 stick lemongrass, white part only, finely chopped
- 1 long fresh red chilli, thinly sliced diagonally
- 1 tablespoon fresh ginger, finely grated
- 2 garlic cloves, crushed
- 1 large lime, zested, juiced
- 1 1/2 tablespoons fish sauce
- 2 teaspoons brown sugar
- 3 green shallots, thinly sliced diagonally
- 3/4 cup fresh coriander leaves
- 1/2 cup fresh mint leaves, torn
- 2 tablespoons roasted peanuts, chopped
- 1 Lebanese cucumber, halved, thinly sliced diagonally
- Baby cos lettuce leaves, to serve
Step 1. Heat 1 tsp oil in a non-stick frying pan over medium heat. Add the quinoa. Cook, stirring constantly, for 1 minute or until golden brown and aromatic. Transfer to a mortar. Cool for 2 minutes. Pound with a pestle until coarsely crushed.
Step 2. Heat the remaining oil in pan over high heat. Add pork mince. Cook, breaking up lumps with a spoon, for 7 minutes or until cooked through and starting to brown. Add the lemongrass, chilli, ginger and garlic. Cook, stirring occasionally, for 2 minutes or until aromatic. Add the combined lime juice, fish sauce and sugar. Stir to combine. Remove from heat. Cool for 5 minutes.
Step 3. Add the shallot, quinoa and three-quarters of the coriander and mint to the pork mixture. Stir. Divide among plates. Sprinkle with peanut, lime zest and the remaining herbs. Serve with cucumber and lettuce.
*Toasting the quinoa makes it crisp, golden and nutty – a healthy rice alternative.
Fat Total – 22.0g
Dietary Fibre – 3.0g
Fat saturated – 10.0g
Carbohydrate Total – 10.0g
Recipe by Katrina Woodman