Ingredients for the sauce:
1 teaspoon agave nectar
1/2 teaspoon crushed red pepper
2 teaspoons fresh ginger, peeled and minced
1 tablespoon black bean paste
1/4 cup white wine
1/2 cup vegetable broth
2 tablespoons orange juice
1 tablespoon soy sauce
Bring the water to a boil, add quinoa and reduce heat to medium-low. Let simmer for 12-15 minutes until tender, let stand 5 minutes. Fluff with fork when ready to serve.
Combine the ingredients for the sauce in a bowl and mix well to dissolve corn starch. Set aside.
Heat the two teaspoons canola oil in a large skillet over medium-high heat. Add the seitan, stirring occasionally for 2-3 minutes to brown. Transfer to a plate and set aside.
Heat the remaining oil in the same pan over medium-high heat. Add the onion and garlic; cook for two minutes and add broccoli. Cover and let cook for 5-10 minutes, checking the broccoli until it is crisp-tender. When it is, add sauce and browned seitan and cook until the sauce thickens slightly.
Serve with additional soy sauce and Sriracha sauce if desired.
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