This is salad is super simple and brings summer right to your plate. Or tupperware. As we had this delicious alleteration for lunch today on the go. Here in Texas it is summer time for us, school is out!! We are done with classes and lectures for an entire 3 months and could not be more stoked… yet, Mother Nature has other plans. It has been especially stormy and we have gotten more than enough rain. As we type this it is raining now. Yet, the sun did peep through for the lunch time hours and shed some fine light on this picture. Taylor also managed a sunburn. Anyways, enjoy this fruity seitan salad that will make you feel that it is a sunny summer day.
What’s seitan you ask? Delicious wheat meat. Try it out.
Serves 2, split accordingly.
1 c quinoa
1 tsp (each) sea salt & black pepper
2 c spinach leaves
1 pkg original seitan
½ c blueberries
½ c pineapple
½ green bell pepper
2 tbsp crushed walnuts
2 tbsp balsamic vinegar
1) Boil 1 c water and add quinoa, salt and pepper. The quinoa will be the bottom layer or bed of the salad to add more flavor and substance.
2) Cook seitan according to package directions. It should already come in strips and you just have to open the package and sauté for a few minutes in a bit of (olive) oil until lightly browned.
3) While the wheat meat is cooking, add 1 c of spinach to each bowl or tupperware. Then add fruit and bell pepper.
4) Top salad with seitan, sliced avocado, crushed walnuts, and balsamic.