makes
6-8 servings
prep time
60 minutes
cook time
10 minutes
Product
Ingredient List
Seitan:
- 1/4 cup olive oil
- Juice of 2 lemons
- 2 teaspoons oregano
- 4 cloves garlic, minced
- 16 ounces (2 packages) Upton's Naturals Traditional Seitan
Salad:
- 3 1/2 cups cooked quinoa
- 1 medium tomato, diced
- 1/2 red onion, diced
- 3/4 cup artichoke hearts, chopped
- 1/2 cup sundried tomatoes in oil, chopped
- 1/2 kalamata olives, de-pitted and chopped
- 1/2 cup chopped fresh parsley
Dressing and garnish:
- 1/3-1/2 cup reserved marinade
- 2 tablespoons tahini
directions
Mix together the olive oil, lemon juice, oregano, and garlic in a large, shallow bowl. Break up the seitan into bite-size pieces and add to the marinade. Let marinate for 30 minutes to an hour, stirring a few times.
Reserve the marinade. It should be about 1/3-1/2 cup. If not, add more lemon juice and olive oil until you reach that amount.
Heat a cast iron skillet to medium-high heat and pan fry the seitan, about 5 minutes on each side, until crispy and browned.
Mix all of the salad ingredients in a large bowl. Add the seitan and stir.
To make dressing, stir together the reserved marinade and the tahini. Drizzle over the salad and toss until thoroughly coated. Serve immediately, or let chill for at least an hour if you wish to serve the salad cold.
Reserve the marinade. It should be about 1/3-1/2 cup. If not, add more lemon juice and olive oil until you reach that amount.
Heat a cast iron skillet to medium-high heat and pan fry the seitan, about 5 minutes on each side, until crispy and browned.
Mix all of the salad ingredients in a large bowl. Add the seitan and stir.
To make dressing, stir together the reserved marinade and the tahini. Drizzle over the salad and toss until thoroughly coated. Serve immediately, or let chill for at least an hour if you wish to serve the salad cold.
