It’s almost the end of January! I don’t think you are alone, but my body still craves vegetables and healthy meals.
Gado-gado is one of my favorite easy-to-make meals. We discovered it when we visited Bali in 2013. The idea is very simple: rice topped with lightly steamed or raw vegetables and a spicy sauce.
Gado-Gado: Origin and History
Gado-gado is thought to have originated in Jakarta, Indonesia, during the 16th Century. It is usually made with vegetables, proteins, a nutty-flavored sauce, and rice crackers or rice.
How to make Quinoa Gado Gado?
This 30-minute recipe was adapted from my Sweet Potato Gado Gado Bowl.
Instead of rice, I substituted Quinoa to get even more plant-based proteins. Green beans, mung sprouts, carrots, and cabbage were my vegetables of choice. I used a lighter and fresh approach, even omitting the traditional steamed potato.
But I did not hold back on the sauce. If in doubt, you can always add more peanut butter sauce. This should be my motto for life.
Traditionally, gado-gado is spicier than other peanut sauces. Therefore, I add a lot of chili garlic sauce. If heat is not your thing, keep it sweet and tangy.
This is the perfect meal for those who want to eat a lot of vegetables but still need a lot of staying power. Each serving contains more than 20 grams of protein. It’s easy to customize. Add quartered, steamed potatoes if you need more carbohydrates. Add my Crispy Tofu if you need more protein. Peanut-sensitive? Substitute with another nut butter or seed spread (see options below). There are so many possibilities.
Ingredients
GADO-GADO
- One cup of white or red Quinoa (well-rinsed and drained).
- One cup of water
- 1 cup green beans (trimmed)
- Half a medium red bell pepper, thinly sliced
- 3/4 cup mung bean sprouts
- Red cabbage, shredded thinly: 2/3 cup
- Two carrots whole (thinly cut with a mandolin or knife)
SPICY PEANUT SAUCE
- Use almond butter, sun butter, cashew, or salted cream peanut butter instead of 1/3 cup.
- Use 1 Tbsp of gluten-free soy sauce (or tamari if you don’t have GF).
- 2 to 3 tablespoons maple syrup (to your taste)
- 3 Tbsp of lime juice
- 1 tsp Chili garlic sauce
- Water (to thin): 3-4 Tbsp
Optional FOR SERVING
- Cilantro
- Lime wedges
- Red pepper flake
Instructions
- Add the rinsed and drained Quinoa to a small saucepan on medium heat. Toast the Quinoa for 3-4 minutes while stirring often to remove any excess liquid. This will give it a nutty taste and help to remove any excess liquid. Add water, go, and bring to a low boil. Reduce heat to a low simmer, cover, and cook for 18-20 minutes or until liquid has been absorbed. Remove the lid and turn off the heat. Then, fluff with a fork.
- Steam green beans while the quinoa cooks. This can be done either in the microwavable (covered and in 1-minute increments) or by placing green beans in a steamer in a large pan filled with 1-inch water. Cover the pot and bring it to a boil on medium heat. Cook until the beans are just tender, about 4 minutes.
- Add green beans, once steamed, to a bowl filled with ice water. This will “shock” the beans (stop cooking them). Set aside.
- Add peanut butter, tamari (soy sauce), maple syrup, lime, chili garlic sauce/Thai chili/red pepper flakes, and tamari to a small bowl. Whisk to combine. Add water, 1 Tbsp (15ml), at a time, until you have a pourable semi-thick sauce.
- Add more tamari if you want it saltier, lime juice if you need acidity, maple sugar if you like sweetness, red pepper flake, Thai chili, chili garlic sauce, or a combination of the three – if heat is what’s needed! Don’t be afraid to add seasonings if you want the dish to have a good balance of sweet, salty, and spicy.
- Divide Quinoa into two bowls and top with carrots, green beans, red peppers, and mung bean seeds. Serve with the peanut sauce, as well as any other toppings you like (optional), including cilantro, lime wedges, and red pepper flakes.
- Keep leftovers in a separate container in the fridge for up to 4 days (peanut butter sauce will keep at least one week). Fresh is best.
