This recipe was inspired by Eating Well Magazine. I made a few minor changes, added some peanuts and made extra sauce! It is also great the next day as a salad!
- 3 tbps black rice
- ¾ c quinoa
- 1½ c water plus 2 tbsp, divided
- 1/2 c lime juice
- 1/2 c chopped scallions
- 1/4 c chopped fresh cilantro
- 1/4 c fish sauce
- 2 tsp coconut palm sugar
- 1 tsp crushed red pepper
- 2 tbsp canola oil
- 1 lb red beets, peeled and chopped
- 1 c shredded cabbage
- 1 c sliced cucumber
- 1 c Thai basil and/or mint leaves
- 1 c shredded carrrott
Place rice in a large skillet over medium-low heat. Cook, stirring occasionally, until well-toasted and starting to pop, 5 to 8 minutes. Grind to a fine powder in a spice grinder or with a mortar and pestle. Set aside.
Combine quinoa and 1½ c water in a medium saucepan. Bring to a boil over high heat. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 15 to 20 minutes. Fluff with a fork.
Combine the remaining 2 tbsp water, lime juice, scallions, cilantro, fish sauce, brown sugar and crushed red pepper in a small bowl.
Heat oil in the skillet over medium-high heat. Add beets and cook, stirring, until almost tender, about 4 minutes. Add the ground rice and ½ of the sauce. Cook, stirring, until fragrant and the liquid is absorbed, about 2 minutes.
To serve, divide the quinoa among 4 bowls and top with the beet larb, cabbage, cucumber, herbs and carrot. Drizzle with the remaining sauce.
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