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Prep Time:35 minsTotal Time:35 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:35 minsTotal Time:35 minsServings:4Yield:4 servings
Prep Time:35 mins
Prep Time:
35 mins
Total Time:35 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 ½cupswater¾cupquinoa3tablespoonsshort-grain brown rice¼cuplime juice1 ½tablespoonsfish sauce1Thai bird’s-eye chile, minced, or 1/2 teaspoon crushed red pepper1teaspoonlight brown sugar2tablespoonscanola oil1 ¾cupsfinely chopped summer squash (about 1 medium)1 ½cupsfinely chopped zucchini (about 1 medium)8leaves green-leaf lettuceFresh basil & mint for serving
Cook Mode(Keep screen awake)
Ingredients
1 ½cupswater
¾cupquinoa
3tablespoonsshort-grain brown rice
¼cuplime juice
1 ½tablespoonsfish sauce
1Thai bird’s-eye chile, minced, or 1/2 teaspoon crushed red pepper
1teaspoonlight brown sugar
2tablespoonscanola oil
1 ¾cupsfinely chopped summer squash (about 1 medium)
1 ½cupsfinely chopped zucchini (about 1 medium)
8leaves green-leaf lettuce
Fresh basil & mint for serving
DirectionsCombine water and quinoa in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to maintain a simmer, cover and cook until tender, about 15 minutes. Remove from heat, fluff with a fork and cover to keep warm.Meanwhile, heat rice in a large skillet over medium-low heat. Cook, stirring frequently, until golden brown and some starts to pop like popcorn, 4 to 7 minutes. Let cool slightly, then blend into a fine powder in a spice grinder. Wipe the skillet clean.Whisk lime juice, fish sauce, chile (or crushed red pepper) and sugar in a small bowl. Add oil, squash and zucchini to the skillet. Cook over medium-high heat, stirring, until just tendercrisp, about 2 minutes. Stir in the ground rice and all but 4 teaspoons of the sauce.Serve the quinoa and the zucchini mixture in lettuce leaves. Top with the reserved sauce and basil and mint, if desired.TipsEquipment: Spice grinderOriginally appeared: EatingWell Magazine, June 2020
Directions
Combine water and quinoa in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to maintain a simmer, cover and cook until tender, about 15 minutes. Remove from heat, fluff with a fork and cover to keep warm.Meanwhile, heat rice in a large skillet over medium-low heat. Cook, stirring frequently, until golden brown and some starts to pop like popcorn, 4 to 7 minutes. Let cool slightly, then blend into a fine powder in a spice grinder. Wipe the skillet clean.Whisk lime juice, fish sauce, chile (or crushed red pepper) and sugar in a small bowl. Add oil, squash and zucchini to the skillet. Cook over medium-high heat, stirring, until just tendercrisp, about 2 minutes. Stir in the ground rice and all but 4 teaspoons of the sauce.Serve the quinoa and the zucchini mixture in lettuce leaves. Top with the reserved sauce and basil and mint, if desired.TipsEquipment: Spice grinder
Combine water and quinoa in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to maintain a simmer, cover and cook until tender, about 15 minutes. Remove from heat, fluff with a fork and cover to keep warm.
Meanwhile, heat rice in a large skillet over medium-low heat. Cook, stirring frequently, until golden brown and some starts to pop like popcorn, 4 to 7 minutes. Let cool slightly, then blend into a fine powder in a spice grinder. Wipe the skillet clean.
Whisk lime juice, fish sauce, chile (or crushed red pepper) and sugar in a small bowl. Add oil, squash and zucchini to the skillet. Cook over medium-high heat, stirring, until just tendercrisp, about 2 minutes. Stir in the ground rice and all but 4 teaspoons of the sauce.
Serve the quinoa and the zucchini mixture in lettuce leaves. Top with the reserved sauce and basil and mint, if desired.
Tips
Equipment: Spice grinder
Originally appeared: EatingWell Magazine, June 2020
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Nutrition Facts(per serving)247Calories10gFat35gCarbs7gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
