- 0:20 Prep
- 0:10 Cook
- 4 Servings
- Capable cooks
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.
Ingredients
- 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
Method
- Step 1Heat 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 2Heat 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 3Add 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.
- High protein
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1627 kj
Energy
22g
Fat Total
10g
Saturated Fat
3g
Fibre
36g
Protein
10g
Carbs (total)
All nutrition values are per serve
Notes
Toasting the quinoa makes it crisp, golden and nutty – a healthy rice alternative.
- Author: Katrina Woodman
- Image credit: Jeremy Simons
- Publication: Taste Magazine
0
