QUINOA CHICKEN LARB

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PREP TIME: 25 minutes
COOK TIME: 20 minutes
SERVES: 2-3

INGREDIENTS

1 ginger, sliced
1 chilli, sliced
1 clove garlic, sliced
Pukara olive oil
600g chicken mince
½ red onion, thinly sliced
1 cucumber, thinly sliced
1 tbsp fish sauce
1 tbsp soy sauce
1 tbsp kecap manis
½ lime, juice
1 tbsp palm sugar
1 cup quinoa, precooked
5 sprigs coriander, chopped
2 bean sprouts, sliced
1 spring onion, sliced

METHOD

Step 1
Add ginger, chilli and garlic into an oiled pan and cook for approx 2-3 minutes before adding in chicken mince.

Step 2
Once chicken is cooked, add fish sauce mixture (fish sauce, soy sauce and kecap manis) and stir together before adding lime and palm sugar and stirring again.

Step 3
Once stirred together, add quinoa, red onion and cucumber and stir again before leaving to cook for approx 3-4 minutes.

Step 4
After approx 3-4 minutes, remove from heat and stir in coriander before serving up with bean sprouts and spring onion over the top.