Quinoa, Seitan, and Mango Salad with Mango Coconut Vinaigrette
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Full of protein and healthy carbohydrates, this salad will fuel you through your toughest workout.
Ingredients
  • ½ cup fresh or frozen mango
  • Juice of one lime
  • ¼ cup coconut milk (full fat, from a can)
  • ¼ cup olive oil
  • 2 tablespoons white wine vinegar
  • 1 teaspoon sea salt
  • 1 teaspoon dried tarragon
  • 3 cups mixed greens (I used wild rocket, my favorite)
  • ¼ cup cucumber, chopped
  • ¼ cup edamame
  • ¼ cup corn
  • ½ cup mango, cubed
  • ¼ cup green onion, chopped
  • ¼ cup sliced toasted almonds
  • 1 cup prepared quinoa
  • 4 ounces seitan, thinly sliced
  • 1 tablespoon coconut oil
  • salt and pepper
Instructions
  1. For the dressing: Combine the mango, lime juice, coconut milk, olive oil, vinegar, salt and tarragon in a food processor or blender. Blend until creamy. If you mango was frozen, the dressing may be very thick, so blend again before serving.
  2. For the Seitan: Preheat the coconut oil over medium high heat. Sprinkle a little salt and pepper on the seitan and cook until lightly browned on both sides.
  3. For the salad: Divide the quinoa onto two salad plates. Top each with half of the salad greens, cucumber, edamame, corn, mango, and green onion. Place several strips of seitan on each plate. Drizzle the dressing on each salad and top with the almonds.
Recipe by Coach Debbie Runs at http://coachdebbieruns.com/food-for-fitness-friday-vegan-recipe-a-fast-and-furious-workout/