Ingredients

  • Serves 6 people
  • 1 cup Tri-coloured quinoa (washed)

  • 1 cup shredded red cabbage

  • 3 long beans (cut into 2 cm)

  • 1 carrot (julienned)

  • 1 cup beansprout

  • 1 bean curd (medium diced)

  • 2 pcs tempeh (medium diced)

  • 1 cucumber (diced)

  • 2 eggs (hardboiled and quartered)

  • 2 cups water

  • 3 tbsp cooking oil

  • sauce: 
    ¾ cup creamy peanut butter

  • 2 tsp soy sauce

  • 2 bird eye red chilli (slice thinly)

  • 3 tsp garlic paste

  • 2 tbsp palm sugar

  • 1 tbsp lime juice

  • pinch of salt

  • ½ cup water

  • garnish:

    2 tbsp toasted peanuts (whole)

  • 1 stalk spring onion (chopped)

  • 1 red chilli (sliced)

Flavoursome Nutritious Quinoa Gado Gado
Recipe Courtesy of
Asian Food Network

Flavoursome Nutritious Quinoa Gado Gado

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.
  • Medium
  • 15 min
  • 15 min
  • 10 min
  • 4 steps
  • 22 Ingredients
  • Medium
  • 4 steps
  • 22 Ingredients
  • 15 min
  • 15 min
  • 10 min

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.
    Mix sauce ingredients and blanch vegetables


  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.
    Fry bean curd and tempeh


  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.

Garnish and Serve!

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Ingredients
  • Serves 6 people
  • 1 cup Tri-coloured quinoa (washed)

  • 1 cup shredded red cabbage

  • 3 long beans (cut into 2 cm)

  • 1 carrot (julienned)

  • 1 cup beansprout

  • 1 bean curd (medium diced)

  • 2 pcs tempeh (medium diced)

  • 1 cucumber (diced)

  • 2 eggs (hardboiled and quartered)

  • 2 cups water

  • 3 tbsp cooking oil

  • sauce: 
    ¾ cup creamy peanut butter

  • 2 tsp soy sauce

  • 2 bird eye red chilli (slice thinly)

  • 3 tsp garlic paste

  • 2 tbsp palm sugar

  • 1 tbsp lime juice

  • pinch of salt

  • ½ cup water

  • garnish:

    2 tbsp toasted peanuts (whole)

  • 1 stalk spring onion (chopped)

  • 1 red chilli (sliced)

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