Gado Gado Salad Bowl

Ingredients

1/2 cup Quinoa (customize by using, rice noodles, couscous, or brown rice

1 cup water

1 cup green beans, trimmed and cut into 1 inch pieces

3/4 cup mung bean sprouts

2 carrots julienne

1/2 cucumber sliced

1 tomato sliced

Lettuce of your choice- torn into bits

1/2 cup yellow or red pepper diced

1 hard boiled egg (optional)

Handful of peanuts for garnishing.

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For Peanut Dressing

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1/3 cup peanut butter

2 tbsp tamari sauce

2 tbsp maple syrup

3 tbsp lime juice

1 tsp minced garlic

1 tsp Organic curry powder or use your favorite brand

1 tsp furikake (optional)

1 tsp red chili flakes

4 tbsp water to thin out

Directions

Over medium heat, toast the quinoa in a small saucepan for about 4 minutes. Add water, stir and bring to a slow boil. Reduce heat, cover and simmer for about 18 minutes. Remove from heat. Let it sit for 5 minutes or so then fluff with fork. If using noodles, couscous or rice cook according to the directions.

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Blanched green beans by bringing a pot of water to a boil, add a tablespoon salt. Prepare an ice bath using cold water and ice in a large bowl.

Add the raw trimmed green beans to the boiling water and cook for 2 to 3 minutes. Transfer the green beans to the ice bath for 4 to 5 minutes. Drain.

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Combine all the ingredients of the peanut dressing by whisking thoroughly. Taste and adjust the seasoning to your taste. Your're looking for a sweet, salty, tangy, spicy flavor. Crank up the pepper flakes for a more intense heat.

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To serve:

Divide Quinoa into 2 serving dishes, top with all the other ingredients. Garnish with bean sprouts, topped with peanuts and boiled eggs.

Dress with peanut dressing and enjoj!