Quinoa Gado-Gado Bowl (30 Minutes!) by Minimalist Baker

A modern take on a classic Indonesian dish called Gado-Gado! Quinoa replaces rice for added protein, fresh and steamed veggies add plenty of nutrition and fiber, and it's all topped with a spicy, 2-minute peanut sauce!

Original recipe

View on Minimalist Baker

Time

Prep: 7mins Cook: 23mins Total: 30mins

Nutrition

Calories
527 kcal
Carbohydrate content
67.1 g
Fat content
23.4 g
Fiber content
10.9 g
Protein content
20.2 g
Saturated fat content
4.7 g
Serving size
1 bowls
Sodium content
672 mg
Sugar content
20.8 g

Ingredients

Instructions

  1. Heat a small saucepan over medium heat and add rinsed, drained quinoa. "Toast" for 3-4 minutes, stirring frequently, to remove excess liquid and add a nutty flavor to the quinoa. Then add water, stir, and bring to a low boil. Then reduce heat to a simmer, cover, and cook for about 18-20 minutes or until all liquid is absorbed and quinoa is tender. Fluff with a fork, remove lid, and set off heat.
  2. While quinoa is cooking, steam green beans until just tender. You can do this either in the microwave (covered, in 1-minute increments) or by placing green beans in a steamer basket inside a large saucepan filled with 1 inch of water. Bring the water to a simmer on medium-high heat, cover, and cook until just tender - about 4 minutes.
  3. Once steamed, add green beans to a bowl of ice water to "shock" them (stop them from cooking). Set aside.
  4. Make peanut sauce by adding peanut butter, tamari, maple syrup, lime juice, and chili garlic sauce/Thai chili/red pepper flake to a small mixing bowl and whisking to combine. Then add water 1 Tbsp (15 ml) at a time until a semi-thick but pourable sauce is formed.
  5. Taste and adjust flavor as needed, adding more tamari for saltiness, lime juice for acidity, maple syrup for sweetness, or chili garlic sauce/Thai chili/red pepper flake for heat! You want this to be a balance of tangy, sweet, salty, and spicy, so don't be shy with the seasonings!
  6. To serve, divide quinoa between 2 serving bowls (as original recipe is written // adjust if altering batch size) and top with green beans, red bell pepper, mung bean sprouts, and carrots. Serve with peanut sauce and any additional toppings (optional), such as cilantro, lime wedges, and red pepper flake.
  7. Store leftovers separately in the refrigerator up to 4-5 days (peanut sauce keeps for 1+ week). Best when fresh.