Name: Spicy seitan and broccoli stir-fry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup quinoa; 1/2 cup water; 4 oz seitan, sliced into thin strips; 3.5 oz broccoli, cut into small florets; 2 oz sugar snap peas, trimmed; 1 tsp canola oil; 2 cloves garlic, minced; 2 tsp ginger root, grated; 1 tbsp low sodium soy sauce; 1 1/2 tsp sriracha; 1/2 tsp sesame seeds; 1/4 tsp salt

Nutrition

Per serving

422 calories

Protein: 37g; 35% of calories
Carbs: 51g; 47% of calories
Fat: 9g; 18% of calories

Instructions

Prep 20 min · Cook 15 min

Combine the quinoa, water, and half the salt in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it rest covered for 5 minutes.
While the quinoa cooks, heat half the canola oil in a 12-inch skillet over medium-high heat. Add the seitan strips in a single layer and cook for 4 minutes, flipping once, until browned and crisp. Remove seitan from the pan and set aside.
Add the remaining oil to the same skillet over medium heat. Add the broccoli, snap peas, and a splash of water. Cover and cook for 3 to 4 minutes until the broccoli is bright green and crisp-tender.
Return the seitan to the skillet. Stir in the garlic and ginger, cooking for 1 minute until fragrant. Add the soy sauce and sriracha, tossing everything together for 1 minute more to coat.
Fluff the quinoa with a fork and place it on a plate. Top with the seitan and vegetable mixture and garnish with sesame seeds.

Nutrition

Ingredients

Instructions

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