Herb Seitan with Quinoa & Summer Greens

Name: Herb Seitan with Quinoa & Summer Greens
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 5 servings
Cuisine: Mediterranean
Ingredients: 1.5 pound seitan (sliced into 1/2-inch thick cutlets); 2 tablespoon olive oil; 3 clove garlic (minced); 0.25 cup fresh parsley (chopped); 2 tablespoon fresh dill (chopped); 1 lemon; 1.75 teaspoon salt; 0.75 teaspoon black pepper; 1.67 cup quinoa (rinsed); 3.33 cup vegetable broth; 5 ounce mixed greens; 1 pint cherry tomatoes (halved); 1 cucumber (diced); 0.25 red onion (thinly sliced); 0.25 cup tahini; 0.5 teaspoon garlic powder; 5 tablespoon water (plus more if needed for thinning)

Pan-seared seitan infused with lemon and fresh herbs, served alongside fluffy quinoa, crisp mixed greens, and a creamy lemon-tahini dressing for a vibrant and satisfying plant-based meal.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 5
Cuisine: Mediterranean
Difficulty: Easy
Cost: $7.39/serving

Dietary

Vegan
Dairy-Free
Nut-Free
Egg-Free
Pescatarian
High-Protein
High-Fiber
Vegetarian

Ingredients

1.5 pound seitan (sliced into 1/2-inch thick cutlets)
2 tablespoon olive oil
3 clove garlic (minced)
0.25 cup fresh parsley (chopped)
2 tablespoon fresh dill (chopped)
1 lemon
1.75 teaspoon salt
0.75 teaspoon black pepper
1.67 cup quinoa (rinsed)
3.33 cup vegetable broth
5 ounce mixed greens
1 pint cherry tomatoes (halved)
1 cucumber (diced)
0.25 red onion (thinly sliced)
0.25 cup tahini
0.5 teaspoon garlic powder
5 tablespoon water (plus more if needed for thinning)

Instructions

Cook the quinoa: In a medium saucepan, combine the quinoa, vegetable broth, and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed. Fluff with a fork.
Prepare the seitan: While quinoa cooks, heat olive oil in a large skillet over medium-high heat. Add the sliced seitan cutlets and sear for 3-4 minutes per side, until golden brown and slightly crispy.
Season the seitan: Reduce heat to medium. Add the minced garlic, chopped fresh parsley, chopped fresh dill, lemon zest, 2 tablespoons lemon juice, 1 teaspoon salt, and 1/2 teaspoon black pepper to the skillet with the seitan. Toss to coat and cook for 1-2 minutes, until fragrant.
Make the dressing: In a small bowl, whisk together the tahini, 3 tablespoons lemon juice, garlic powder, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 5 tablespoons water until smooth. Add more water, 1 tablespoon at a time, until the desired consistency is reached.
Assemble the bowls: Divide the mixed greens among 5 serving bowls. Top with a generous scoop of cooked quinoa, then arrange the zesty herb seitan, cherry tomatoes, diced cucumber, and optional red onion slices. Drizzle with the lemon-tahini dressing and serve immediately.

Notes

The components can be prepared in advance and stored separately for quick assembly, making this an ideal choice for meal prepping and flexible dinner times. Adjust the amount of water in the dressing to achieve your preferred consistency.

Nutrition (per serving)

Calories: 554
Protein: 45.8 g
Carbohydrates: 57 g
Fat: 16.6 g
Fiber: 7 g
Sodium: 2368 mg
Saturated Fat: 2 g
Sugar: 8.5 g