Into a small saucepan, add the quinoa speckled rice and 1 cup of water. Bring to a boil then reduce heat to low. Cover and simmer 15 minutes, until water is absorbed and rice is tender.

For the vegetables:

Into a large skillet over medium-high heat, add 2 teaspoons of olive oil. When the oil is hot, add the sliced carrots and green beans. Season with sea salt, and ground black pepper, to taste. Cook, stirring frequently, for 3 minutes, until vegetables are lightly browned. Remove from the skillet and set aside.

Into the now-empty skillet over medium-high heat, add the remaining 1 teaspoon of olive oil. When the oil is hot, add the sliced seitan. Cook, stirring frequently for 6 minutes, until lightly browned.

Add the tamari, rice wine vinegar, and apricot preserves. Toss to coat. Reduce heat to low and cook for 1 minute.

Add the cooked carrots and green beans. Stir seitan and vegetables together.

Into serving bowls, add equal amounts of rice then top with seitan and vegetables.

Garnish with sliced scallions and sesame seeds.

Serve hot.