Indonesian Gado Gado

Indonedian-style Quinoa, Pineapple & Corriander Gado Gado!
Indonesian Gado Gado is a guranteed taste sensation and a great comfort food, but this bicycle-babe recipe has none of the bad stuff and is pure raw goodness!

Ingredients: (serves 2 to 3)
– Quinoa (1 cup)
brown rice or couscous will substitute.
– Water (2 cups)
– Barberries (generous handful)
dates or currents will substitute.
– Garlic (4 cloves)
– Pinenuts (2 generous handfuls)
brazil nuts or macadamias will substitute.
– Garam Masala (2 tsp)
cumin will substitute.
– Salt (pinch)
– Vegetable stock (1/2 cube)
dash of soy sauce and balamic vinegar will substitute.
– Lemon (Juice of 1)
orange or grapefruit will substitute.
– Carrot (1 large)
red capcicum will substitute.
– Zucchini (1 large)
green capcicum will substitute.
– Baby Spinach (2 generous handfuls)
kale or pak choy will substitute.
– Lettuce (2 generous handfuls)
any type is fine.
– Corriander (1/2 bunch)
– Green Beans (generous handful)
peas or snowpeas, frozen or fresh, will substitute.
– Spring Onions (3 or 4)
red onion will substitute.
– Pineapple (1/2 small)
papaya or green mango will substitute.
– Raw Peanuts (2 generous handfuls)
walnuts or brazil nuts will substitute.
– Eggs (2 or 3 depending on servings)
– Peanut Oil (1/4 cup)
olive, avocado or macadamia oil will substitute.
– Balsamic Vinegar (1/4 cup)
– Sweet Chili Sauce (1/4 cup)
tabasco or chili sause will sustitute.

To make:
– Boil 2 cups of water and dissolve stock cube, pour over quinoa in cooking pot.
– Throw in with soaking quinoa barberries, 1 handfull of pinenuts and 1 clove of finely-choppedgarlic.
– Leave quinoa to soak until water is completely absorbed and quinoa is soft (quinoa is ready when the small yellow ring of fibre that surrounds the grain comes lose and is clearly visible).
– Grate carrot in to a small side bowl and toss in juice of 1/2 lemon.
– Slice zucchini in to fine slivers (1cm long) in to a small side bowl and toss in juice of 1/2 lemon.
– Finely slice spinach, lettuce, corriander and combine in large serving bowl with a pinch of salt – toss to mix in salt.
– Slice green beans in to 1cm lengths and add to greens in serving bowl.
– Roughly chop peanuts and add to greens in serving bowl.
– Toss in 1 handful of pinenuts as well.
– Dice pineapple and add to greens in serving bowl.
– Finely slice spring onions and add to greens.
– Add carrot and zucchini to greens in serving bowl.
– Fold all ingredients together gently.

When quinoa is soft add 3 cloves of finely chopped raw garlic.

Place a serving of Quinoa in bottom of serving bowl and top with salad. Drizzle with peanut oil and balsamic vinegar. Gently toss.

Eggs can be fried or hard boiled depending on preference, top salad with egg and drizzle with sweet chili sauce.