OH! Magazine - Australian Version January 2014 (Australian Version) | Page 17

PETE
EVANS

www.peteevans.com.au

( OH YUM )

http://youtu.be/Gx8PpPWNDDI

CHICKEN
LARB SALAD
WITH
TOASTED
QUINOA

What you’ll need

How to make it

Quinoa
Coconut oil
Chicken mince
Chilli, finely chopped
Shallots, thinly sliced
Lime juice (lots!)
Fish sauce
Green spring onions
Lots of herbs (e.g., mint,
coriander, Thai Basil)
Cabbage
Green beans
Cucumber

• Pour some quinoa into a wok and
lightly toast it for three to four minutes
over a medium heat. Once it turns
golden, place it into a mortar and
pestle and grind it into a fine powder.
• Put the wok back onto the stove, add
some coconut oil and quickly stir fry
some chicken mince. Once it’s cooked,
add chilli, shallots, lime juice, fish
sauce, spring onions, and herbs.
• Toss the toasted quinoa through,
and serve with cabbage, green
beans and cucumber.

( OH! MAGAZINE ) ISSUE 6

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