YOUR SOLIN GENERATED RECIPE
Grilled Tempeh with Roasted Broccoli and Quinoa
Enjoy a vibrant, protein-packed vegan dinner featuring grilled tempeh marinated in zesty lemon and garlic, paired with tender roasted broccoli and a light serving of fluffy quinoa. This dish balances savory and fresh flavors for a satisfying meal.
INGREDIENTS
6 oz Tempeh
1/3 cup cooked Quinoa
1 cup Broccoli
1/2 tsp Olive Oil
1 tbsp Lemon Juice
1 clove Garlic
Salt and Pepper to taste
PREPARATION
Press the tempeh for 10 minutes to remove excess moisture, then cut it into 1/4-inch slices.
Mix lemon juice, minced garlic, salt, and pepper, and toss the tempeh slices in this marinade. Let them sit for at least 15 minutes.
Preheat a grill pan or outdoor grill over medium heat. Grill the tempeh slices for about 3-4 minutes on each side until grill marks appear.
Preheat your oven to 400°F. Toss broccoli with a small drizzle of olive oil, salt, and pepper. Roast the broccoli on a baking sheet for 15-20 minutes until tender and slightly charred.
Prepare quinoa according to package directions if not pre-cooked. Measure out approximately 1/3 cup of cooked quinoa.
Plate the dish with a bed of quinoa, topped with the grilled tempeh and roasted broccoli. Serve warm.