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Mediterranean Spice Quinoa & Seitan Salad with Pomegranate Vinaigrette
Enjoy a vibrant Mediterranean quinoa & seitan salad with a zesty pomegranate vinaigrette. Packed with protein and color, it's a feast for the senses!
Step into a world of vibrant colors and bold flavors with our Mediterranean Spice Quinoa & Seitan Salad. This masterpiece is a feast for the eyes and a powerhouse of nutrition, featuring plant-based protein from seitan and quinoa, alongside a medley of fresh and roasted vegetables. It's not just a salad; it's an experience that brings a touch of the Mediterranean to your table.
What sets this salad apart is its unique combination of textures and flavors. The zesty pomegranate vinaigrette adds a sweet-tart burst that perfectly complements the earthiness of the quinoa and the savory richness of the seitan. This recipe is packed with antioxidants, fiber, and protein, making it a balanced meal that will leave you feeling nourished and satisfied. Embrace the clean eating journey with this delightful, health-optimized dish that's as delicious as it is nutritious.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
4
Calories
420 kcal
per serving
Cuisine
Mediterranean
Enjoy a vibrant Mediterranean quinoa & seitan salad with a zesty pomegranate vinaigrette. Packed with protein and color, it's a feast for the senses!
Ingredients
- • quinoa: 1 cup
- • water: 2 cups
- • seitan: 8 ounces, sliced thinly
- • extra virgin olive oil: 3 tablespoons
- • red bell pepper: 1, sliced into strips
- • zucchini: 1, sliced into half moons
- • cherry tomatoes: 1 cup, halved
- • red onion: 1/2, thinly sliced
- • baby spinach: 2 cups
- • kalamata olives: 1/2 cup, pitted and halved
- • fresh parsley: 1/4 cup, chopped
- • pomegranate seeds: 1/2 cup
- • lemon juice: 2 tablespoons
- • pomegranate molasses: 1 tablespoon
- • dijon mustard: 1 teaspoon
- • garlic: 1 clove, minced
- • salt: to taste
- • black pepper: to taste
- • cumin: 1 teaspoon
- • smoked paprika: 1 teaspoon
Instructions
- 1 Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes until the quinoa is cooked and water is absorbed. Fluff with a fork and set aside to cool.
- 2 In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the sliced seitan and season with cumin, smoked paprika, salt, and pepper. Sauté for about 5 minutes until the seitan is golden brown and slightly crisp. Remove from the pan and set aside.
- 3 In the same pan, add another tablespoon of olive oil and sauté the red bell pepper and zucchini for about 5 minutes until they are tender but still vibrant. Add the halved cherry tomatoes and sliced red onion, cooking for another 2 minutes. Remove from heat.
- 4 In a large bowl, combine the cooked quinoa, sautéed vegetables, baby spinach, kalamata olives, chopped parsley, and pomegranate seeds. Toss gently to mix all ingredients.
- 5 For the vinaigrette, in a small bowl whisk together the lemon juice, pomegranate molasses, remaining olive oil, dijon mustard, minced garlic, salt, and pepper until well emulsified.
- 6 Drizzle the vinaigrette over the salad and toss to coat all the ingredients evenly. Top with the sautéed seitan and give a final gentle toss. Serve immediately.
Serving Suggestions
- • This Mediterranean Spice Quinoa & Seitan Salad is a standalone sensation, perfect for lunch or a light dinner. For a complete meal experience, pair it with a side of whole grain pita bread and a small bowl of hummus for dipping. A chilled glass of sparkling water with a splash of lemon complements the salad's vibrant flavors, while a fresh fruit salad on the side adds a touch of sweetness. For a more indulgent experience, consider serving with a glass of chilled rosé, which pairs beautifully with the Mediterranean spices and enhances the pomegranate's tartness. Alternatively, enjoy a herbal tea like mint or chamomile for a calming finish to your meal.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to three days. To maintain the salad's freshness, keep the vinaigrette separate and dress the salad just before serving. If you plan to enjoy it later, refresh the salad with a squeeze of lemon juice to revive the flavors. Avoid freezing, as the texture of the vegetables and quinoa can become compromised.
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