Name: Seitan and broccoli grain bowl
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 serving
Ingredients: 1/4 cup quinoa; 1/2 cup water; 3/4 tsp salt; 5 oz broccoli florets, cut into bite-sized pieces; 1 tbsp extra virgin olive oil; 5 oz seitan, cubed; 1 tbsp cornstarch; 2 3/4 tsp low sodium soy sauce; 2 tsp rice vinegar; 2 1/2 tsp fresh ginger, grated; 1 clove garlic, minced; 1 tsp honey; 1 tsp sesame oil

Nutrition

Per serving

601 calories

Protein: 42g; 27% of calories
Carbs: 62g; 40% of calories
Fat: 22g; 33% of calories

Instructions

Prep 20 min · Cook 25 min

In a small pot, combine the quinoa, water, and a pinch of the salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.
Preheat the oven to 400°F. On a half-sheet pan, toss the broccoli with half the olive oil and a pinch of salt. Roast for 15 to 20 minutes until the edges are charred and the stalks are tender.
In a small bowl, whisk together the soy sauce, rice vinegar, grated ginger, minced garlic, honey, and sesame oil until well combined.
Toss the cubed seitan in a bowl with the cornstarch until evenly coated. Heat the remaining olive oil in a 12-inch nonstick skillet over medium-high heat. Add the seitan and cook for 4 minutes, flip, and cook for 3 minutes more until the edges are golden and crisp.
Place the cooked quinoa in a bowl. Top with the roasted broccoli and crispy seitan. Drizzle the ginger soy dressing over the top.

Nutrition

Ingredients

Instructions

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