Quinoa with seitan, Brussels sprouts and mustard

Ingredients

For 1 serving

• Quinoa50 g
• Seitan120 g
• Brussels sprouts150 g
• Shallot20 g
• Mustard10 g
• Extra virgin olive oil10 g
• Thyme2 g
• Saltto taste
• Black pepperto taste

Contains: gluten, soy, mustard,

In season: October – February

Method

1. Rinse the quinoa, put it in a small pan with twice its volume of water and a pinch of salt, bring to the boil, cover and cook for 15 minutes over low heat, until the water is absorbed; fluff with a fork.
2. Meanwhile trim the base and any damaged outer leaves from the Brussels sprouts and halve them; thinly slice the shallot; cut the seitan into strips; loosen the mustard with a splash of water.
3. Heat the olive oil in a frying pan over medium heat, put the sprouts in cut side down and fry them with the shallot for 8 minutes, turning halfway, until golden outside and tender inside; salt them.
4. Add the seitan and thyme leaves and toss for 2–3 minutes, until the seitan is hot and lightly browned; pour in the mustard and stir until everything is coated.
5. Stir in the quinoa and finish with a grind of black pepper.