Grilled Tempeh with Quinoa and Steamed Asparagus

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

Grilled Tempeh with Quinoa and Steamed Asparagus

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh with Quinoa and Steamed Asparagus

Enjoy a hearty whole food plant-based dinner featuring grilled marinated tempeh paired with nutty quinoa and tender steamed asparagus. This meal is both vibrant and satisfying, showcasing perfectly grilled tempeh with a zesty marinade that elevates its natural nuttiness, balanced by a fluffy serving of quinoa and crisp, bright asparagus spears.

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NUTRITION

479kcal
Protein
37.8g
Fat
20.7g
Carbs
38.4g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

1/2 cup cooked Quinoa

1 cup chopped Asparagus

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Press the tempeh gently between paper towels to remove any excess moisture and cut it into 1/4-inch slices or cubes.

  • 2

    In a small bowl, whisk together lemon juice, olive oil, minced garlic, salt, and pepper to create a simple marinade.

  • 3

    Marinate the tempeh pieces in the mixture for at least 15 minutes to infuse flavor.

  • 4

    Preheat your grill or grill pan over medium heat. Lightly brush the grill with a small amount of olive oil.

  • 5

    Grill the tempeh for about 3-4 minutes on each side until grill marks appear and the tempeh is heated through.

  • 6

    While the tempeh is grilling, prepare the quinoa according to package instructions if not using pre-cooked quinoa.

  • 7

    Steam the asparagus until tender-crisp, about 4-5 minutes. Season with a pinch of salt and pepper.

  • 8

    Plate the grilled tempeh alongside a serving of quinoa and steamed asparagus. Serve warm and enjoy!

Grilled Tempeh with Quinoa and Steamed Asparagus

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

Grilled Tempeh with Quinoa and Steamed Asparagus

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh with Quinoa and Steamed Asparagus

Enjoy a hearty whole food plant-based dinner featuring grilled marinated tempeh paired with nutty quinoa and tender steamed asparagus. This meal is both vibrant and satisfying, showcasing perfectly grilled tempeh with a zesty marinade that elevates its natural nuttiness, balanced by a fluffy serving of quinoa and crisp, bright asparagus spears.

NUTRITION

479kcal
Protein
37.8g
Fat
20.7g
Carbs
38.4g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

1/2 cup cooked Quinoa

1 cup chopped Asparagus

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Press the tempeh gently between paper towels to remove any excess moisture and cut it into 1/4-inch slices or cubes.

  • 2

    In a small bowl, whisk together lemon juice, olive oil, minced garlic, salt, and pepper to create a simple marinade.

  • 3

    Marinate the tempeh pieces in the mixture for at least 15 minutes to infuse flavor.

  • 4

    Preheat your grill or grill pan over medium heat. Lightly brush the grill with a small amount of olive oil.

  • 5

    Grill the tempeh for about 3-4 minutes on each side until grill marks appear and the tempeh is heated through.

  • 6

    While the tempeh is grilling, prepare the quinoa according to package instructions if not using pre-cooked quinoa.

  • 7

    Steam the asparagus until tender-crisp, about 4-5 minutes. Season with a pinch of salt and pepper.

  • 8

    Plate the grilled tempeh alongside a serving of quinoa and steamed asparagus. Serve warm and enjoy!