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Rainbow Harvest Salad with Maple-Lime Seitan and Quinoa Crunch
Dive into a vibrant Rainbow Harvest Salad with Maple-Lime Seitan, perfect for a hearty, nutritious meal. Try this colorful, health-boosting salad today!
Looking for a salad that bursts with color, flavor, and nutrition? This Rainbow Harvest Salad with Maple-Lime Seitan and Quinoa Crunch is a feast for both the eyes and the palate. Packed with a medley of vibrant vegetables and plant-based protein, it's a perfect meal for those who want to enjoy a hearty, healthful dish without compromising on taste.
This salad features seitan marinated in a tantalizing maple-lime glaze, offering a sweet and tangy profile that complements the natural earthiness of the vegetables. Paired with a quinoa crunch for added texture, this dish is not only satisfying but also rich in fiber, vitamins, and minerals. If you're aiming to boost your wellness with a balanced diet, this salad is your new go-to recipe.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings
4
Calories
450 kcal
per serving
Cuisine
Mexican
Dive into a vibrant Rainbow Harvest Salad with Maple-Lime Seitan, perfect for a hearty, nutritious meal. Try this colorful, health-boosting salad today!
Ingredients
- • seitan: 200g, sliced
- • maple syrup: 2 tablespoons
- • lime juice: 2 tablespoons
- • ground cumin: 1 teaspoon
- • cooked quinoa: 1 cup
- • olive oil: 1 tablespoon
- • kale: 2 cups, chopped
- • red cabbage: 1 cup, shredded
- • carrots: 1 cup, julienned
- • red bell pepper: 1 cup, sliced
- • avocado: 1, sliced
- • pumpkin seeds: 1/4 cup
- • fresh cilantro: 1/4 cup, chopped
- • salt: to taste
- • black pepper: to taste
- • sesame seeds: 1 tablespoon
Instructions
- 1 Preheat a large skillet over medium heat. In a small bowl, mix together the maple syrup, lime juice, and ground cumin. Add the sliced seitan to the bowl, toss to coat, and let it marinate for about 10 minutes.
- 2 Once marinated, cook the seitan in the heated skillet for about 5 minutes, turning occasionally, until it is caramelized and heated through. Remove from the skillet and set aside.
- 3 In the same skillet, add the cooked quinoa with a drizzle of olive oil. Sauté for about 5 minutes until it becomes slightly golden and crunchy. Remove from heat and let cool.
- 4 In a large salad bowl, combine the kale, red cabbage, carrots, red bell pepper, and avocado. Sprinkle with salt and black pepper to taste.
- 5 Add the caramelized seitan and quinoa crunch to the salad. Top with pumpkin seeds, fresh cilantro, and sesame seeds for added texture and flavor.
- 6 Toss the salad gently to combine all ingredients. Adjust seasoning if necessary and serve immediately for the freshest experience.
Serving Suggestions
- • This Rainbow Harvest Salad pairs wonderfully with a light citrus vinaigrette or a simple olive oil dressing to enhance its fresh flavors. Consider adding a side of whole-grain bread or pita for a more filling meal. To complement the vibrant colors and flavors, serve with a chilled glass of infused water with cucumber and mint, offering a refreshing palate cleanser.
Storage Tips
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. To maintain its freshness, keep the dressing separate and add just before serving. The seitan and quinoa can be stored separately, ensuring that the salad doesn't become soggy.
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