Sticky Apricot Seitan
with Green Beans and Quinoa Speckled Rice
- ½ cup quinoa speckled rice
- 1 carrot
- 4 oz green beans
- 1 scallion
- 8 oz seitan
- 1 tbsp tamari
- 1 tbsp rice vinegar
- 3 tbsp apricot preserves
- 1 tbsp white sesame seeds
- 1 tbsp (2 tbsp) vegetable oil*
- Salt and pepper*
- *Not Included
- For full ingredient list, see Nutrition
- Large nonstick skillet
- Small saucepan with lid
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.
Peel and thinly slice the carrot(s). Cut the green beans in half. Thinly slice the seitan. Thinly slice the scallion(s).
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.
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.
Divide the quinoa speckled rice between large plates. Top with sautéed vegetables and sticky apricot seitan. Sprinkle with sliced scallion. Enjoy!