Sticky Apricot Seitan with Green Beans & Quinoa Speckled Rice

Sticky Apricot Seitan

with Green Beans & Quinoa Speckled Rice

dinner

<600 Calories Beans/Legumes Grain Bowl Winter Recipes Dinner Seitan Root Vegetables Chinese Nut-Free High-Protein Summer Recipes Spring Recipes Quick and Easy
SERVINGS
2 4
PREP & COOK TIME
25 min
CALORIES
510
FAT
7g
CARBOHYDRATES
80g
PROTEIN
35g

MAIN INGREDIENTS

  1. ½ cup quinoa speckled rice
  2. 1 carrot
  3. 4 oz green beans
  4. 1 scallion
  5. 8 oz seitan
  6. 1 tbsp tamari
  7. 1 tbsp rice vinegar
  8. 3 tbsp apricot preserves
  9. 1 tbsp white sesame seeds
  10. 1 tbsp (2 tbsp) vegetable oil*
  11. Salt and pepper*
  12. *Not Included
  13. For full ingredient list, see Nutrition
Allergens: soy, wheat
Nutrition

TOOLS

  • Small saucepan with lid
  • Large nonstick skillet

INSTRUCTIONS

1
Cook the rice

Add the quinoa speckled rice, 1 cup (2 cups) water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until water is absorbed and the rice is tender, 15 to 18 minutes.

2
Prepare the vegetables

Peel and thinly slice the carrot(s). Cut the green beans in half. Thinly slice the seitan. Thinly slice the scallion(s).

3
Sauté the vegetables

Heat 2 tsp (4 tsp) vegetable oil in a large nonstick skillet over medium-high heat. Add the sliced carrot, halved green beans, and a pinch of salt and pepper. Cook, tossing occasionally, until browned, 4 to 6 minutes. Add the sautéed vegetables to a bowl and cover to keep warm.

4
Crisp the apricot seitan

Return the skillet to medium-high heat with 1 tsp (2 tsp) vegetable oil. Once hot, add the sliced seitan and cook, tossing occasionally, until browned in places, 6 to 8 minutes. Add the tamari, rice vinegar, apricot preserves, and a pinch of salt, and toss to coat. Cook until the sauce thickens, 2 to 3 minutes. Sprinkle the sticky apricot seitan with white sesame seeds.

5
Serve

Divide the quinoa speckled rice between large plates. Top with sautéed vegetables and sticky apricot seitan. Sprinkle with sliced scallion. Enjoy!