Recipe Courtesy of Asian Food Network

Flavoursome Nutritious Quinoa Gado Gado

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Labelled one of the top five national dishes of Indonesia, the Gado Gado brims with tasty treasures. A salad of lightly blanched vegetables tossed with fried bean curd and tempeh, topped off with savoury creamy peanut sauce. Instead of boiled potatoes, we use quinoa for a nutritional kick! Enjoy this dish fresh, or chilled from the refrigerator.

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Healthy

No Alcohol

No Milk

Healthy

No Alcohol

No Milk

• Difficulty:  Medium

• Preparation: 15 min
• Cook: 15 min
• Clean up: min

• Steps:  4 steps
• 22 Ingredients

• Difficulty: Medium
• Steps:  4 steps
• 22 Ingredients

• Preparation: 15 min
• Cook: 15 min
• Clean up: min

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Instructions

1. Cook Quinoa

• In a pot over medium heat, boil 2 cups water.

• Add washed quinoa to boiling water and leave to cook till expand about 12 mins.

• Remove. Drained excess water out. Set aside.

2. Mix sauce ingredients and blanch vegetables

• In a bowl, mix all the sauce ingredients. Set aside.

• In a pot, boil 3 cups water.

• Add 1 tsp salt.

• Blanched long beans till slightly tender. Remove. Set aside.

• Blanched carrots. Remove. Set aside.

• Blanchedbeansprout. Remove. Set aside.

• Blanched purple cabbage. Remove. Set aside.

3. Fry bean curd and tempeh

• In a non-stick pan, over medium heat, add 3 tbsp oil.

• Fry bean curd till golden brown. Remove. Set aside.

• Fry tempeh till golden brown. Remove. Set aside.

4. Assemble and Serve

• In a large platter, place quinoa, blanched vegetables, fried bean curd, tempeh and hard boil eggs.

Garnish and Serve!

Garnish with toasted peanut, spring onion and sliced chilli. Serve with sauce.