Quinoa-Mushroom Larb

Getting reviews...
  • Level: Easy
  • Total: 45 min
  • Active: 45 min
  • Yield: 4 to 6 servings
As the national dish of Laos, larb comes in many forms. It can use a variety of herbs and spices and meats for its base. Our version goes vegan, substituting mushrooms and quinoa for chopped meat.



  1. Combine the soy sauce, lime juice, sugar and chile pepper in a bowl; whisk until the sugar dissolves. Fill a large cast-iron or other heavy skillet with about 1/2 inch of vegetable oil. Heat over medium-high heat until a deep-fry thermometer registers 350˚ F. Thinly slice 1 shallot into rounds, separating the rings; fry until golden and crisp, about 2 minutes, and transfer to a paper towel–lined plate.
  2. Finely dice the remaining shallot. Pour off all but 2 tablespoons of the oil from the skillet and return to medium-high heat. Add the diced shallot and lemongrass and cook until the shallot is tender, about 3 minutes. Add the carrots and mushrooms and cook until the vegetables are tender and dry, 7 to 8 minutes.
  3. Stir the quinoa and soy-lime sauce into the vegetables; cook until the sauce thickens and the mushrooms have absorbed much of the sauce, about 2 minutes. Remove from the heat and stir in the chopped herbs. Divide among the lettuce leaves and top with more herbs and the fried shallots. Serve with sriracha, more soy sauce and lime wedges.