YOUR SOLIN GENERATED RECIPE
Seared Soy Curl and Quinoa Pilaf with Leafy Greens
Pan-seared soy curls and fluffy quinoa tossed with garlicky kale and savory nutritional yeast for a protein-packed bowl with a satisfyingly crisp finish.
INGREDIENTS
85 grams Dry Soy Curls
25 grams Dry Quinoa
1 cup chopped Kale
2 tablespoons Nutritional Yeast
1 tablespoon Low-Sodium Tamari
1/4 teaspoon Olive Oil
1/4 cup Low-Sodium Vegetable Broth
PREPARATION
Place the dry soy curls in a bowl and cover with warm water for 10 minutes to rehydrate.
Rinse the quinoa thoroughly in a fine-mesh strainer.
In a small pot, combine the quinoa and vegetable broth, bring to a boil, then reduce heat and simmer covered for 12-15 minutes until liquid is absorbed.
Drain the rehydrated soy curls and squeeze them firmly to remove as much excess water as possible.
Heat the olive oil in a large non-stick skillet over medium-high heat.
Add the soy curls to the skillet and sear for 5-7 minutes, turning occasionally, until they are golden brown and slightly crisp on the edges.
Add the chopped kale and tamari to the skillet, sautéing for 2-3 minutes until the kale is wilted and tender.
Fold in the cooked quinoa and nutritional yeast, stirring constantly for 1 minute until the mixture is well combined and fragrant.
Serve immediately while hot and enjoy the savory, toasted flavors.