Grilled Lentil-Quinoa Patties with Crunchy Slaw and Edamame

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

Grilled Lentil-Quinoa Patties with Crunchy Slaw and Edamame

YOUR SOLIN GENERATED RECIPE

Grilled Lentil-Quinoa Patties with Crunchy Slaw and Edamame

Savor these hearty, grilled patties made with tender lentils, fluffy quinoa, and savory tofu, paired with a refreshing crunchy cabbage slaw and a side of vibrant edamame. Enjoy a balanced, plant-based dish bursting with texture and flavor.

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NUTRITION

497kcal
Protein
39g
Fat
15g
Carbs
61.8g

SERVINGS

1 serving

INGREDIENTS

3/4 cup cooked green lentils (~150g)

1/3 cup cooked quinoa (~60g)

4 ounces extra firm tofu (~113g)

1/3 cup steamed edamame (~60g)

1 cup shredded cabbage

1/4 cup shredded carrots

1 tsp olive oil

1 tbsp lemon juice

1 tsp ground cumin

1 tsp garlic powder

Salt and pepper to taste

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PREPARATION

  • 1

    In a bowl, combine the cooked green lentils, quinoa, and crumbled extra firm tofu. Add garlic powder, cumin, salt, and pepper. Mix until the ingredients are well incorporated.

  • 2

    Shape the mixture into uniform patties. Brush lightly with olive oil.

  • 3

    Preheat a grill or grill pan over medium heat. Grill the patties for about 4-5 minutes on each side until they are slightly crisp and heated through.

  • 4

    In a separate bowl, toss together the shredded cabbage and shredded carrots. Drizzle with lemon juice, a dash of olive oil, and season with salt and pepper to create a refreshing crunchy slaw.

  • 5

    Steam the edamame until tender, about 3-4 minutes, and season lightly with salt if desired.

  • 6

    Plate the grilled patties with a generous serving of crunchy slaw on the side and a portion of steamed edamame. Serve warm and enjoy your nutrient-packed plant-based lunch.

Grilled Lentil-Quinoa Patties with Crunchy Slaw and Edamame

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

Grilled Lentil-Quinoa Patties with Crunchy Slaw and Edamame

YOUR SOLIN GENERATED RECIPE

Grilled Lentil-Quinoa Patties with Crunchy Slaw and Edamame

Savor these hearty, grilled patties made with tender lentils, fluffy quinoa, and savory tofu, paired with a refreshing crunchy cabbage slaw and a side of vibrant edamame. Enjoy a balanced, plant-based dish bursting with texture and flavor.

NUTRITION

497kcal
Protein
39g
Fat
15g
Carbs
61.8g

SERVINGS

1 serving

INGREDIENTS

3/4 cup cooked green lentils (~150g)

1/3 cup cooked quinoa (~60g)

4 ounces extra firm tofu (~113g)

1/3 cup steamed edamame (~60g)

1 cup shredded cabbage

1/4 cup shredded carrots

1 tsp olive oil

1 tbsp lemon juice

1 tsp ground cumin

1 tsp garlic powder

Salt and pepper to taste

PREPARATION

  • 1

    In a bowl, combine the cooked green lentils, quinoa, and crumbled extra firm tofu. Add garlic powder, cumin, salt, and pepper. Mix until the ingredients are well incorporated.

  • 2

    Shape the mixture into uniform patties. Brush lightly with olive oil.

  • 3

    Preheat a grill or grill pan over medium heat. Grill the patties for about 4-5 minutes on each side until they are slightly crisp and heated through.

  • 4

    In a separate bowl, toss together the shredded cabbage and shredded carrots. Drizzle with lemon juice, a dash of olive oil, and season with salt and pepper to create a refreshing crunchy slaw.

  • 5

    Steam the edamame until tender, about 3-4 minutes, and season lightly with salt if desired.

  • 6

    Plate the grilled patties with a generous serving of crunchy slaw on the side and a portion of steamed edamame. Serve warm and enjoy your nutrient-packed plant-based lunch.