Mediterranean Quinoa Salad With Seitan
Warm or chilled, as a main or side, this quinoa salad is as versatile as it is tasty.
Ingredients
Seitan:
- ¼ cup olive oil
- Juice of 2 lemons
- 2 teaspoons oregano
- 4 cloves garlic minced
- 2 packages Upton's Naturals Traditional Seitan
Salad:
- 3 & ½ cups cooked quinoa
- 1 medium tomato diced
- ½ red onion diced
- ¾ cup artichoke hearts chopped
- ½ cup sundried tomatoes in oil chopped
- ½ cup kalamata olives de-pitted and chopped
- ½ cup chopped fresh parsley
Dressing and garnish:
- 1/3-1/2 cup reserved marinade
- 2 tablespoons tahini
Instructions
- 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 thorough