Grilled Seitan Strips with Quinoa and Spinach Salad

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Seitan Strips with Quinoa and Spinach Salad

YOUR SOLIN GENERATED RECIPE

Grilled Seitan Strips with Quinoa and Spinach Salad

Char-grilled seitan strips served over a bed of fluffy quinoa and tender baby spinach, drizzled with a tangy balsamic glaze.

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NUTRITION

459kcal
Protein
42.3g
Fat
13.6g
Carbs
44.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Seitan Strips

3/4 cup cooked Quinoa

2 cups Baby Spinach

1/2 cup Cherry Tomatoes

2 teaspoons Olive Oil

1 tablespoon Balsamic Vinegar

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Whisk together one teaspoon of olive oil and half of the balsamic vinegar in a small bowl with a pinch of salt and pepper.

  • 2

    Toss the seitan strips in the balsamic mixture and allow them to marinate for at least ten minutes.

  • 3

    Heat a grill pan or outdoor grill over medium-high heat and cook the seitan strips for three to four minutes per side until charred.

  • 4

    In a large mixing bowl, combine the cooked quinoa, fresh baby spinach, and halved cherry tomatoes.

  • 5

    Drizzle the remaining olive oil, lemon juice, and the rest of the balsamic vinegar over the salad and toss until the leaves are lightly coated.

  • 6

    Divide the salad onto plates and top with the warm grilled seitan strips before serving.

Grilled Seitan Strips with Quinoa and Spinach Salad

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Seitan Strips with Quinoa and Spinach Salad

YOUR SOLIN GENERATED RECIPE

Grilled Seitan Strips with Quinoa and Spinach Salad

Char-grilled seitan strips served over a bed of fluffy quinoa and tender baby spinach, drizzled with a tangy balsamic glaze.

NUTRITION

459kcal
Protein
42.3g
Fat
13.6g
Carbs
44.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Seitan Strips

3/4 cup cooked Quinoa

2 cups Baby Spinach

1/2 cup Cherry Tomatoes

2 teaspoons Olive Oil

1 tablespoon Balsamic Vinegar

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Whisk together one teaspoon of olive oil and half of the balsamic vinegar in a small bowl with a pinch of salt and pepper.

  • 2

    Toss the seitan strips in the balsamic mixture and allow them to marinate for at least ten minutes.

  • 3

    Heat a grill pan or outdoor grill over medium-high heat and cook the seitan strips for three to four minutes per side until charred.

  • 4

    In a large mixing bowl, combine the cooked quinoa, fresh baby spinach, and halved cherry tomatoes.

  • 5

    Drizzle the remaining olive oil, lemon juice, and the rest of the balsamic vinegar over the salad and toss until the leaves are lightly coated.

  • 6

    Divide the salad onto plates and top with the warm grilled seitan strips before serving.