2 cups seitan*, cut into chunks
1/2 white onion, sliced
1 huge jalapeño (mine amounted to 1/3 cup), de-seeded and minced
1 tomato (seedy mucous removed, about 1/2 cup total), diced
1/2 cup black olives, sliced
1/2 cup beans (I used white beans)
2 1/2 cups cold leftover quinoa**
1 teaspoon cumin
1/2 teaspoon or more cayenne, optional if you want more heat
1 tablespoon nutritional yeast
Juice of 1 lime, about a tablespoon
1/4 cup cilantro, minced
Oil for frying
1. Pan fry seitan chunks in a little oil (Add more whenever needed throughout this recipe) until they are browned a bit, not burnt. Add onion and jalapeño, and cook until onion begins to turn translucent.
2. Add tomato, black olives, beans, quinoa, lime and spices, cook until hot. Once everything is hot, add cilantro and mix everything a few times and serve.
3. Feel free to add any veggies you think would be good in this. I liked this dish topped with avocado slices and some vegan sour cream on the side!
*I like to use Viva Vegan's red seitan, but you could use another seitan recipe or even store bought seitan. The red seitan I use is seasoned with Braggs, tomato paste, garlic, cumin, and oregano. So, if you are using plain seitan just flavor it up a bit with, at least, cumin and oregano and you will be fine. You could even add some minced garlic as your frying up the onion and jalapeno.*
**I cooked my quinoa in veggie broth so it was already a bit seasoned**
Source of recipe: I wrote this recipe: http://veganluvies.blogspot.com/2010/08/latin-inspired-quinoa.html