Get ready: it’s time to fall head over heels for Gado-gado – one of our favorite tangy, spicy, and hearty Southeast Asian salads.
This Indonesian staple, which is neither chopped nor mixed, can be served countless ways, but it always includes a delicious combo of warm rice, steamed and raw vegetables, proteins, and a spicy peanut sauce. In this recipe, we go Cali-style by choosing protein-packed quinoa over rice – which will keep you energized longer and help ward off hunger.
TOTAL TIME: 30 minutes
Servings: 2 (bowls)
- 1/2 cup white or red quinoa (well rinsed and drained)
- 1 cup water
- 1 cup green beans (trimmed)
- 1/2 medium red bell pepper (thinly sliced)
- 3/4 cup mung bean sprouts
- 2/3 cup thinly shredded red cabbage
- 2 whole carrots (thinly sliced with a knife or mandolin)
SPICY PEANUT SAUCE
- 1/3 cup salted creamy peanut butter (or sub almond butter, cashew butter or sunbutter)
- 1 Tbsp gluten-free tamari (or soy sauce if not GF)
- 2-3 Tbsp maple syrup (to taste)
- 3 Tbsp lime juice
- 1 tsp chili garlic sauce
- 3-4 Tbsp water (to thin)
FOR SERVING (optional)
- Lime wedges
- Red pepper flakes
- Heat a small saucepan over medium heat and add rinsed, drained quinoa. "Toast" for 3-4 minutes, stirring frequently, to remove excess liquid. Then add water, stir, and bring to a low boil. 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 remove from the burner.
- While quinoa is cooking, steam green beans until tender. To steam, either microwave,covered, in 1-minute increments; or place in a steamer basket inside a large saucepan filled with 1 inch of water. Bring water to a simmer on medium-high heat, cover, and cook until tender (about 4 minutes).
- Once steamed, add green beans to a bowl of ice water and set aside.
- In a small bowl, add peanut butter, tamari, maple syrup, lime juice, and chili garlic sauce. Whisk to combine. Then, slowly add water, 1 Tbsp at a time, until a semi-thick but pourable sauce is formed.
- Flavor peanut sauce to taste. As needed, add 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 nice balance of tangy, sweet, salty, and spicy, so don't be shy with the seasonings!
- To serve, divide quinoa between 2 bowls and top with green beans, red bell pepper, mung bean sprouts, and carrots. Serve with peanut sauce and any additional toppings (such as cilantro, lime wedges, and red pepper flakes).
If you want to add some carbs and/or even more protein, add in some traditional Gado-gado ingredients like hard boiled eggs, sauteed tempeh or tofu, and steamed potatoes. (We love to use rainbow baby ‘taters!)
When taking this recipe on the go, pack all your ingredients in your picnic basket separately in reusable containers, so you can create a beautifully structured salad when you arrive. Plus, the individual containers allow everyone in your crew to customize their salads and choose the ingredients that they like best (picky eaters unite!). For extra-fresh staying power, pack your carrots in cold water to keep them crisp and to absorb extra moisture add a paper towel square inside the cilantro, bean, pepper, and cabbage containers.
Original Recipe: https://minimalistbaker.com/quinoa-gado-gado-bowl-30-minutes/
Author: Minimalist Baker
Dana is the recipe developer, content creator, and food photographer behind Minimalist Baker. She has been blogging in some form since 2010 and developed a deep love for recipe experimentation and food photography in the process. Dana’s food philosophy has evolved greatly over the last several years, and she now enjoys a diverse diet free from labels.