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Sticky Apricot Seitan with Green Beans & Quinoa Speckled Rice
2 or 4 Serving Dinner

Sticky Apricot Seitan

with Green Beans & Quinoa Speckled Rice

Tags: High-Protein, Nut-Free, Chef's Choice
SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
510
FAT
5g
CARBOHYDRATES
77g
PROTEIN
43g

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INGREDIENTS

  1. ½ cup quinoa speckled rice
  2. 1 carrot
  3. 4 oz green beans
  4. 8 oz seitan
  5. 1 scallion
  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
  14. Directions for 4 servings indicated in parentheses
Allergens: soy, wheat
Tools: Small saucepan with lid, Large nonstick skillet
SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
510
FAT
5g
CARBOHYDRATES
77g
PROTEIN
43g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Cook the rice

Add 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 the water is absorbed and grains are tender, 15 to 18 minutes.

2
Prepare the vegetables

Peel and thinly slice the carrot(s). Cut 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 non-stick skillet over medium-high heat. Add sliced carrot, halved green beans, and a pinch of salt and pepper. Cook, tossing occasionally, until browned, 4 to 6 minutes. Add 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 vegetable oil. Add sliced seitan and cook, tossing occasionally, until browned in places, 6 to 8 minutes. Add tamari, rice vinegar, apricot preserves, and a pinch of salt, and toss to coat. Cook until sauce thickens, 2 to 3 minutes. Sprinkle with white sesame seeds. TIP: For the 4 serving meal, cook the seitan in batches and add more oil as necessary.

5
Serve

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

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