2aow2o7 (Quinoa Gado-Gado Bom! (30 Minetes!) QUINOA GADO-GADO BOWL (30 MINUTES) Prep time Cook time Total time ‘Amodern 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-mimute peanut sauce! Author: Minimalist Baker Recipe type: Entrée Cuisine: Vegan, Gluten-Free, Indonesian-Inspired. Serves: 2 Ingredients GADO-GADO + 1/2cup (92 g) white or red quinoa, wel rinsed and drained + Scant 1 cup (230 ml) water + Leup (100 g) greens beans, trimmed + 1/2red bell pepper, thinly sliced + 3/4 cup (25 g) mung bean sprouts + 2/3 cup (46 g) thinly shredded red cabbage + 2whole carrots, thinly sliced with a knife or mandolin, SPICY PEANUT SAUCE + 1/3 cup (80 g) salted creamy peanut butter (or sub almond butter, cashew butter, or sunbutter) + 1 Tbsp (15 ml) gluten-free tamari (or soy sauce if not GF) + 2-3 Tesp (30-45 ml) maple syrup (to taste) + 3 Tbsp (45 mi) lime juice + tsp chili garlic sauce, 1 Thai red chili, minced, or 1/4 tsp red pepper flake (more to taste) + Water to thin (3-4 Tbsp or 45-60 ml) FOR SERVING optional + Cilantro + Lime wedges + Red pepper flake 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‘ low boil. Then reduce heat toa 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. hiipuiminimalistbekor comleasyrecipe-prin22794-0/ 12za012017 (ino GaGa Bom! (20 Minas!) 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) ata 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 chil 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 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. Notes “adapted from the Gado-Gado recipe in our 31 Meals eCookbook! “Nutrition information is a rough estimate for 1 of 2 servings with all of the dressing but without additional toppings (cilantro, lime, etc.) *To reduce calories/fat, simply cut back the amount of sauce made (ie. 3 Tbsp (48 g) peanut butter instead of 1/3 cup). Nutrition Information Serving size:1/2ofrecipe Calories:527 Fat:23.4g Saturated fat:4.7g Carbohydrates: 67.1g sugar:208 g Sodium: 672mg Tiber:10.9g Protein: 20.2 g Recipe by Minimalist Baker at http://minimalistbaker.com/quinoa-gado-gado- bowl-30-minutes/ hiipuiminimalistbekor comleasyrecipe-prin22794-0/