30-Minute Thai Zucchini Larb
A fresh Thai-inspired salad combining fluffy quinoa with crisp summer squash and zucchini, bound by a punchy lime-fish sauce dressing and finished with fragrant basil and mint. The signature toasted rice powder adds nutty depth and authentic larb character. Lighter than traditional meat larb, this vegetarian version works as a side dish or light lunch, perfect for warm weather eating when you want bold flavors without heaviness.
Ingredients
- 1 ½ cup water
- ¾ cup quinoajasmine rice1:1noneFull guide →
- 3 tablespoon short-grain brown rice
- ¼ cup lime juice
- 1 ½ tablespoon fish sauce
- 1 Thai bird's-eye chile, minced
- ½ teaspoon crushed red pepper(optional)
- 1 teaspoon light brown sugar
- 2 tablespoon canola oilneutral oil or sesame oil1:1noneFull guide →
- 1 ¾ cup summer squash, finely choppedyellow squash or bell pepper1:1none
- 1 ½ cup zucchini, finely chopped
- 8 leaf green-leaf lettucebutter lettuce or cabbage leaves1:1noneadds dairy
- fresh basil(optional)
- fresh mint(optional)
Instructions
- 1
Combine water and quinoa in a medium saucepan. Bring to a boil over medium-high heat, then reduce to maintain a simmer. Cover and cook until tender, about 15 minutes. Remove from heat, fluff with a fork and keep covered.
- 2
Heat rice in a large skillet over medium-low heat. Stir frequently until golden brown and some grains pop, 4 to 7 minutes. Cool slightly, then grind into fine powder using a spice grinder. Wipe skillet clean.
- 3
Whisk lime juice, fish sauce, chile and sugar in a small bowl. Stir in oil.
- 4
Add squash and zucchini to the skillet and cook over medium-high heat, stirring, until just tender-crisp, about 2 minutes.
- 5
Stir ground rice and all but 4 teaspoons of the dressing into the skillet.
- 6
Serve quinoa and zucchini mixture in lettuce leaves. Top with reserved sauce and basil and mint.
Tips
Toast the rice over medium-low heat and stir constantly; charring ruins the powder's subtle nutty flavor.
Cut squash and zucchini uniformly so they cook evenly in those quick 2 minutes; uneven pieces will be mushy or raw.
Good to Know
Refrigerate cooked components separately up to 2 days. Assemble just before serving to keep lettuce crisp.
Toast rice powder and cook quinoa up to 1 day ahead. Chop vegetables and prepare dressing up to 4 hours ahead. Assemble immediately before eating.
Serve at room temperature or lightly chilled. Warm lettuce is optional; chill for crispness if serving as a side.
Common Mistakes
Toast rice too hot or too long to avoid burnt, bitter powder that dominates the dish.
Overcook the squash and zucchini to avoid a mushy salad; 2 minutes tender-crisp is crucial.
Skip whisking the dressing before adding oil to avoid separation; emulsify properly for even coating.
Substitutions
Vegan Options
General Alternatives
FAQ
Can I make this without fish sauce?
Yes, substitute soy sauce 1:1 for a vegetal umami. The larb will be slightly less authentic but still flavorful. Some add a dash of lime zest for extra brightness.
How long does the toasted rice powder keep?
Store in an airtight container at room temperature for up to 2 weeks. Make it fresh for best nutty flavor, but it stays fragrant longer than you might expect.
Can I prepare this ahead for meal prep?
Keep components separate until serving. Cooked quinoa and lettuce stay fresh 2 days refrigerated. Raw vegetables keep 4 hours. Assemble just before eating to prevent sogginess.