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Quinoa Gado-Gado Bowl

April 18, 2017

This is a pretty easy good weekday dinner option.  Gado-gado is an Indonesian dish typically served with rice and steamed vegetables a peanut sauce dressing.  Here the rice is substituted with quinoa.  The initial recipe only called for 1/2 cup of quinoa which was not enough for Jim and I.  There’s plenty of sauce and veggies for 2, but I’ve increased the recipe below to 3/4 cup quinoa which still puts us at likely no leftovers.  Increasing to 1 cup would give us a leftover serving.

Difficulty: Easy
Prep Time: 10 min
Cook Time: 20 min
Total Time: 30 min
Yield: 2 servings
Taste: Good



3/4 cup white or red quinoa, well rinsed and drained
1.5 cup water
1 cup (100 g) greens beans, trimmed
1/2 red bell pepper, thinly sliced
3/4 cup (25 g) mung bean sprouts
2/3 cup (46 g) thinly shredded red cabbage
2 whole carrots, thinly sliced with a knife or mandolin

1/3 cup (80 g) salted creamy peanut butter (or sub almond butter, cashew butter, or sunbutter)
1 Tbsp (15 ml) soy sauce
2-3 Tbsp (30-45 ml) maple syrup (to taste)
3 Tbsp (45 ml) lime juice
1 tsp chili garlic sauce, 1 Thai red chili, minced, or 1/4 tsp red pepper flake (more to taste)
Water to thin (0-2 Tbsp)

Lime wedges
Red pepper flake


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.
Once steamed, add green beans to a bowl of ice water to “shock” them (stop them from cooking). Set aside.

3) Make peanut sauce by adding peanut butter, soy sauce, maple syrup, lime juice, and chili garlic sauce/Thai chili/red pepper flake to a small mixing bowl and whisking to combine.  If needed add water 1 Tbsp (15 ml) at a time until a desired semi-thick but pourable sauce is formed.

4) Taste and adjust flavor as needed, adding more soy for saltiness, lime juice for acidity, maple syrup for sweetness, or chili garlic sauce/Thai chili/red pepper flake for heat!

5) To serve, divide quinoa between 2 serving bowls 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.

Peanut sauce keeps for 1+ week.

Source: Minimalist Baker 


From → Lunch, Main Dish, Sauces

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  1. Roasted Vegetable Quinoa Bowl | Elements of Wood

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