Quinoa with Seitan

 Serves 8

1   cup quinoa, rinsed and drained

1   package of seitan (find in refrigerated section)

2   cups Basic Vegetable Stock (recipe page 60) OR water

2   tablespoons olive oil

1   cup carrots julienne

½  head red cabbage medium chopped

1   large onion, chopped

1   clove garlic, crushed

½  teaspoon cumin

1   tablespoon brown rice vinegar

1   pinch sea salt, or taste

8   ounces seitan, sliced into thin strips

¼  cup chopped fresh cilantro

     ·  Marinade seitan overnight in ½ soy sauce and ½ water mixture with     

         2 cloves garlic finely chopped.

     ·  Bring vegetable stock or water to a rolling boil over high heat.  Stir in  

         quinoa; reduce heat and simmer covered, 12 minutes or until 

         translucent.  Pour off any excess liquid.  Fluff lightly with fork.

     ·  Sauté onions and garlic in oil for 4 minutes or until translucent; add  

         carrots and cabbage along with cumin and brown rice vinegar. Cook 

         for 15 minutes and add quinoa.

     ·  Sauté seitan lightly in onions at medium heat until tender (careful not 

         to over cook to avoid rubbery consistency).

     ·  Mix vegetables and quinoa with seitan; place on platter and garnish 

         with cilantro.

  

                                  [Revised from A Banquet of Health by Penny Block , PhD]

 For more information on The Block Center for Integrative Cancer Treatment, visit BlockMD.com.