YOUR SOLIN GENERATED RECIPE
Seared Seitan Steaks with Roasted Broccoli, Quinoa & Warm Egg-Lettuce Salad
Enjoy a hearty and flavorful plant-based dinner featuring savory seitan steaks paired with perfectly roasted broccoli and nutty quinoa. This dish is elevated by a refreshing warm salad of crisp lettuce lightly dressed and garnished with a soft-boiled egg, embracing a pleasing balance of textures and vibrant colors.
INGREDIENTS
125 grams Seitan
1 cup Roasted Broccoli
0.75 cup Cooked Quinoa
1 cup Romaine Lettuce
1 large Boiled Egg
PREPARATION
Preheat your oven to 400°F (200°C) for roasting broccoli.
Slice the seitan into steak-like pieces about 1/2 inch thick. Lightly season with salt, pepper, and any desired herbs.
Heat a non-stick skillet over medium-high heat and sear the seitan steaks for 3-4 minutes on each side until golden and slightly crispy.
Toss broccoli florets in a drizzle of olive oil, salt, and pepper. Spread on a baking sheet and roast in the preheated oven for 15-20 minutes until tender and slightly charred.
Meanwhile, prepare quinoa according to package instructions. Use about 0.75 cup cooked quinoa for this recipe.
For the warm salad, place the lettuce in a bowl. Peel and slice the boiled egg, then gently warm the egg slices in the skillet used for seitan for about 1 minute before placing them on top of the lettuce.
Assemble the plate by layering the quinoa, placing the seitan steaks over the quinoa, and arranging the roasted broccoli to the side. Top or serve alongside the warm egg-topped lettuce salad.
Finish with a light drizzle of extra virgin olive oil and a squeeze of lemon if desired. Serve immediately.