Grilled Tempeh with Quinoa and Roasted Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Tempeh with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh with Quinoa and Roasted Broccoli

Enjoy a vibrant, protein-packed vegan lunch featuring marinated grilled tempeh served atop a bed of fluffy quinoa and accompanied by perfectly roasted broccoli. The balanced combination provides a hearty texture and a savory, satisfying taste that is both nutritious and delicious.

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NUTRITION

462kcal
Protein
37g
Fat
18.8g
Carbs
49g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

1/2 cup cooked Quinoa

1.5 cups Broccoli

1 tbsp Lemon Juice

1 Garlic clove

1 tsp Paprika

Pinch Salt

Pinch Black Pepper

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PREPARATION

  • 1

    Press the tempeh to remove excess moisture, then slice into thin strips or cubes.

  • 2

    In a shallow dish, combine lemon juice, minced garlic, paprika, salt, and black pepper. Marinate the tempeh for at least 20 minutes to absorb the flavors.

  • 3

    Preheat a grill pan or outdoor grill over medium-high heat. Grill the marinated tempeh for about 3-4 minutes on each side until grill marks appear and tempeh is heated through.

  • 4

    Meanwhile, preheat the oven to 425°F. Toss broccoli florets with a light coating of non-stick spray or a minimal amount of oil if desired, and season lightly with salt and pepper. Roast for 12-15 minutes until tender and slightly charred.

  • 5

    Prepare quinoa according to package directions if not pre-cooked. Fluff the cooked quinoa with a fork.

  • 6

    Plate by layering the quinoa as a base, arranging grilled tempeh on top, and placing roasted broccoli on the side. Optionally drizzle any remaining marinade over the tempeh for added flavor.

Grilled Tempeh with Quinoa and Roasted Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Tempeh with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh with Quinoa and Roasted Broccoli

Enjoy a vibrant, protein-packed vegan lunch featuring marinated grilled tempeh served atop a bed of fluffy quinoa and accompanied by perfectly roasted broccoli. The balanced combination provides a hearty texture and a savory, satisfying taste that is both nutritious and delicious.

NUTRITION

462kcal
Protein
37g
Fat
18.8g
Carbs
49g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

1/2 cup cooked Quinoa

1.5 cups Broccoli

1 tbsp Lemon Juice

1 Garlic clove

1 tsp Paprika

Pinch Salt

Pinch Black Pepper

PREPARATION

  • 1

    Press the tempeh to remove excess moisture, then slice into thin strips or cubes.

  • 2

    In a shallow dish, combine lemon juice, minced garlic, paprika, salt, and black pepper. Marinate the tempeh for at least 20 minutes to absorb the flavors.

  • 3

    Preheat a grill pan or outdoor grill over medium-high heat. Grill the marinated tempeh for about 3-4 minutes on each side until grill marks appear and tempeh is heated through.

  • 4

    Meanwhile, preheat the oven to 425°F. Toss broccoli florets with a light coating of non-stick spray or a minimal amount of oil if desired, and season lightly with salt and pepper. Roast for 12-15 minutes until tender and slightly charred.

  • 5

    Prepare quinoa according to package directions if not pre-cooked. Fluff the cooked quinoa with a fork.

  • 6

    Plate by layering the quinoa as a base, arranging grilled tempeh on top, and placing roasted broccoli on the side. Optionally drizzle any remaining marinade over the tempeh for added flavor.