Thai Larb-Spiced Pork Quinoa with Roasted Peanuts and Mint

Name: Thai Larb-Spiced Pork Quinoa with Roasted Peanuts and Mint
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1½ cup (280 g) quinoa, rinsed, rinsed under cold water and drained; 3 cup (720 ml) water (for quinoa); ½ tsp (3 g) kosher salt, for quinoa pot; 1 lb (450 g) ground pork (80/20 blend preferred); 1½ tbsp (22 ml) neutral oil (vegetable or canola); 2 medium (100 g) shallots, thinly sliced, thinly sliced (about ⅛ inch/3 mm); 4 clove (20 g) garlic, minced, minced; 1 tbsp (15 g) fresh ginger, minced, minced (about 1 inch/2.5 cm piece); 1 tsp (5 g) coriander seeds, toasted and lightly crushed (or ¾ tsp ground coriander); ¾ tsp (4 g) cumin seeds, toasted and lightly crushed (or ½ tsp ground cumin); ½ tsp (2 g) red pepper flakes (or dried Thai chilis, crushed); 2 tbsp (30 ml) fish sauce; 3 tbsp (45 ml) lime juice, fresh, freshly squeezed (about 2 limes); 1 tsp (5 g) palm sugar (or light brown sugar); ¾ cup (110 g) roasted unsalted peanuts, crushed, crushed into bite-sized pieces; 1 cup (25 g) fresh mint leaves, loosely packed, left whole or torn; ½ cup (12 g) fresh cilantro leaves, loosely packed, chopped or left whole (optional); 2 whole lime wedges (for serving); 3 whole (30 g) scallions, sliced, white and light green parts sliced into ¼-inch (6 mm) rings (optional)

From the MyKitchenBank Kitchen

A vibrant, aromatic quinoa bowl inspired by Thai larb, featuring seasoned ground pork with toasted spices, bright lime juice, and fresh mint, topped with crunchy roasted peanuts and crispy shallots. Ready in under 30 minutes, it's a protein-rich, gluten-free weeknight dinner that balances heat, acid, and herbal freshness.

Prep: 15 min
Cook: 20 min
Wait: 5 min
Total: 40 min
Makes: 4 bowls

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Ingredients

4 servings

1½ cup (280 g) quinoa, rinsed, rinsed under cold water and drained
3 cup (720 ml) water (for quinoa)
½ tsp (3 g) kosher salt, for quinoa pot
1 lb (450 g) ground pork (80/20 blend preferred)
1½ tbsp (22 ml) neutral oil (vegetable or canola)
2 medium (100 g) shallots, thinly sliced, thinly sliced (about ⅛ inch/3 mm)
4 clove (20 g) garlic, minced, minced
1 tbsp (15 g) fresh ginger, minced, minced (about 1 inch/2.5 cm piece)
1 tsp (5 g) coriander seeds, toasted and lightly crushed (or ¾ tsp ground coriander)
¾ tsp (4 g) cumin seeds, toasted and lightly crushed (or ½ tsp ground cumin)
½ tsp (2 g) red pepper flakes (or dried Thai chilis, crushed)
2 tbsp (30 ml) fish sauce
3 tbsp (45 ml) lime juice, fresh, freshly squeezed (about 2 limes)
1 tsp (5 g) palm sugar (or light brown sugar)
¾ cup (110 g) roasted unsalted peanuts, crushed, crushed into bite-sized pieces
1 cup (25 g) fresh mint leaves, loosely packed, left whole or torn
½ cup (12 g) fresh cilantro leaves, loosely packed, chopped or left whole (optional)
2 whole lime wedges (for serving)
3 whole (30 g) scallions, sliced, white and light green parts sliced into ¼-inch (6 mm) rings (optional)

Equipment (6)

Medium saucepan (2-quart/2-liter)
Large skillet (12-inch/30 cm)
Small skillet or dry pan
Wooden spoon or spatula
Measuring spoons and cups
Cutting board and sharp knife

Steps

Before you start

Have all ingredients prepped and measured before you start cooking—the pork cooks quickly and timing matters
If your peanuts aren't already roasted, toast raw peanuts in a dry skillet over medium heat for 5–7 minutes, stirring often, until fragrant and golden
If using a mortar and pestle, crush the spices fresh; if using ground, have them ready

1
Toast whole spices
- Heat a small dry skillet over medium heat for 1 minute.
- Add the coriander and cumin seeds.
- Stir constantly for 2–3 minutes until fragrant and lightly toasted (do not burn).
- Pour onto a small plate to cool slightly.
- Crush lightly with the back of a spoon or in a mortar and pestle until partially broken but still chunky.
- (If using pre-ground spices, skip toasting and measure directly.)
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Ready when: Spices smell warm and fragrant, color deepens slightly
Tip: Do not walk away; toasted spices burn quickly. If they darken too much, the flavor turns bitter.
2
Cook quinoa
- In a medium saucepan, bring 3 cups water and ½ tsp salt to a boil.
- Add the rinsed quinoa, stir once, and return to a simmer.
- Reduce heat to medium-low and cover.
- Cook for 15 minutes until the quinoa is tender and water is absorbed.
- Remove from heat and let stand covered for 5 minutes.
- Fluff gently with a fork.
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Ready when: All water is absorbed and grains are tender with a slight translucent ring visible
Tip: Do not stir the quinoa while it cooks; this makes it gluey. The translucent ring around each grain signals doneness.
3
Start pork and aromatics
- Heat 1.5 tbsp oil in a large skillet over medium-high heat.
- When shimmering, add the sliced shallots.
- Cook for 2–3 minutes, stirring often, until softened and starting to caramelize at the edges.
- Add minced garlic and ginger, stir for 30 seconds until fragrant.
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Ready when: Shallots are soft and edges are golden; garlic and ginger are fragrant
Tip: Don't skip the shallots—they cook down and add sweet, savory depth to the pork.
4
Brown ground pork
- Crumble the ground pork into the skillet in small clumps.
- Cook, stirring and breaking the meat into bite-sized pieces with your spoon, for 5–7 minutes over medium-high heat.
- The pork should be light brown (not grey) and no longer pink inside.
- Drain any excess fat if there is more than 1 tbsp in the pan.
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Ready when: Pork is no longer pink and has browned in spots; internal temperature reaches 160°F (71°C)
Tip: Break the pork into small pieces as it cooks so it cooks evenly and develops a nice brown color. If it clumps, it won't brown well.
5
Add toasted spices and chili
- Reduce heat to medium.
- Stir in the toasted crushed coriander and cumin seeds, along with the red pepper flakes.
- Cook for 1 minute, stirring constantly, until the spices coat the pork and release their aroma.
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Ready when: Spices are fragrant and evenly distributed; pork looks glossy
Tip: Toasting spices with the residual heat blooms their flavor. Don't let them burn by cooking too long.
6
Deglaze with lime and fish sauce
- Pour in the fish sauce and lime juice.
- Stir well, scraping the bottom of the skillet with your spoon to loosen any browned bits.
- Add the palm sugar and stir until dissolved.
- Simmer for 1–2 minutes, uncovered, until the liquid reduces slightly and becomes glossy.
- Taste and adjust: add a pinch more salt if bland, or more lime juice for brightness.
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Ready when: Liquid is glossy and clings to the pork; smell is aromatic and balanced between savory, sour, and slightly sweet
Tip: Fish sauce adds umami depth—don't skip it or substitute it without testing. The aroma will be strong but mellows as it cooks.
7
Assemble bowls
- Divide the cooked quinoa among four bowls.
- Top each bowl with an equal portion of the larb-spiced pork (about ¾ cup/180 ml per bowl), letting the sauce pool onto the quinoa.
- Scatter the crushed roasted peanuts, fresh mint, cilantro (if using), and scallions (if using) over the top.
- Serve warm with lime wedges on the side.
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Ready when: Bowls are assembled and all components are visible and warm
Tip: Build the bowls just before serving so the quinoa stays fluffy and the herbs stay bright and crisp. Let diners squeeze lime over their bowl to taste.

Good to know

Tips

Toast whole spices like coriander and cumin seeds yourself for the brightest flavor. Pre-ground spices work in a pinch, but fresh-toasted are noticeably better in dishes where spices are the star.
Fish sauce is essential to authentic larb flavor—it adds an umami salty depth that cannot be fully replicated. If you've never used it, start with the full amount; the pungent smell mellows significantly once cooked and balanced with lime juice.
Build bowls just before serving. Mint and cilantro wilt if mixed with warm pork too far ahead, and the peanuts soften if added early. Let guests customize with lime juice and extra herbs.
For a spicier bowl, increase red pepper flakes to ¾–1 tsp, or crumble in a fresh Thai red chili. For less heat, reduce to ¼ tsp or omit entirely.

Make ahead

The quinoa can be cooked up to 2 days ahead and stored in an airtight container in the fridge. Reheat gently in a microwave (add 1 tbsp water per cup of quinoa) or on the stovetop over low heat with a splash of water. The pork should be made fresh, but leftovers keep for 3 days in the fridge and can be reheated gently over low heat in a skillet.

Storage & reheating

Whole assembled bowls do not store well. Instead, store cooked quinoa and cooked pork separately in airtight containers. Quinoa keeps for 5 days in the fridge. The larb pork keeps for 3 days in the fridge in a covered container and can be reheated in a skillet over low heat. Freeze cooked pork (not the entire bowl) for up to 2 months; thaw overnight in the fridge and reheat. Fresh herbs, lime wedges, and peanuts are best added just before serving.

Substitutions

ground pork (80/20 blend preferred) → Ground chicken or turkey. Use 1 lb ground chicken or turkey. Cook the same way, watching closely—poultry is leaner and can dry out. It will reach 165°F (74°C) internal temperature.
fish sauce → Soy sauce or tamari (for gluten-free). Use 1.5 tbsp soy sauce or tamari in place of fish sauce. You lose the traditional briny depth, but the dish will still be savory. Taste and adjust.
palm sugar (or light brown sugar) → Light brown sugar, coconut sugar, or honey. Use 1 tsp brown sugar, coconut sugar, or ¾ tsp honey. Palm sugar has a subtle caramel note; substitutes are slightly different but all balance acidity and salt.
roasted unsalted peanuts, crushed → Toasted cashews, almonds, or sesame seeds. Use ¾ cup (110 g) of any toasted nut or seed. Peanuts are traditional; cashews are milder, almonds add crunch, and sesame brings nuttiness.