Grilled Tempeh with Herbed Quinoa and Sautéed Spinach

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

Grilled Tempeh with Herbed Quinoa and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh with Herbed Quinoa and Sautéed Spinach

Savor the savory char of grilled tempeh paired with a fragrant herbed quinoa and a light sauté of spinach inflected with garlic and a hint of lemon. This vibrant, plant-forward dish is perfectly balanced to support your nutrition goals while delighting your palate.

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NUTRITION

512kcal
Protein
39.9g
Fat
22.9g
Carbs
45.1g

SERVINGS

1 serving

INGREDIENTS

170g Tempeh

1/2 cup cooked Quinoa (93g)

2 cups raw Spinach (60g)

1/2 tsp Olive Oil

1/8 cup Chickpeas (30g)

1 clove Garlic

2 tbsp Fresh Parsley

1 tbsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Slice the tempeh into 1/4-inch thick strips. In a small bowl, toss the tempeh with half of the lemon juice, a pinch of salt, pepper, and a touch of chopped parsley.

  • 3

    Grill the tempeh for about 3-4 minutes on each side until you see nice grill marks and it becomes heated through.

  • 4

    In a small saucepan, warm the cooked quinoa. Stir in the remaining lemon juice, chopped parsley, and season lightly with salt and pepper.

  • 5

    Heat a nonstick skillet over medium heat and add the olive oil along with the minced garlic. Sauté garlic for 30 seconds and then add the spinach. Cook, stirring frequently, until the spinach is just wilted, about 2-3 minutes.

  • 6

    Lightly toss in the chickpeas into the spinach during the last minute of cooking to warm them through.

  • 7

    Plate the herbed quinoa as a base, arrange the grilled tempeh on top, and finish with a generous serving of sautéed spinach and chickpeas. Garnish with extra parsley if desired and serve immediately.

Grilled Tempeh with Herbed Quinoa and Sautéed Spinach

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

Grilled Tempeh with Herbed Quinoa and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh with Herbed Quinoa and Sautéed Spinach

Savor the savory char of grilled tempeh paired with a fragrant herbed quinoa and a light sauté of spinach inflected with garlic and a hint of lemon. This vibrant, plant-forward dish is perfectly balanced to support your nutrition goals while delighting your palate.

NUTRITION

512kcal
Protein
39.9g
Fat
22.9g
Carbs
45.1g

SERVINGS

1 serving

INGREDIENTS

170g Tempeh

1/2 cup cooked Quinoa (93g)

2 cups raw Spinach (60g)

1/2 tsp Olive Oil

1/8 cup Chickpeas (30g)

1 clove Garlic

2 tbsp Fresh Parsley

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Slice the tempeh into 1/4-inch thick strips. In a small bowl, toss the tempeh with half of the lemon juice, a pinch of salt, pepper, and a touch of chopped parsley.

  • 3

    Grill the tempeh for about 3-4 minutes on each side until you see nice grill marks and it becomes heated through.

  • 4

    In a small saucepan, warm the cooked quinoa. Stir in the remaining lemon juice, chopped parsley, and season lightly with salt and pepper.

  • 5

    Heat a nonstick skillet over medium heat and add the olive oil along with the minced garlic. Sauté garlic for 30 seconds and then add the spinach. Cook, stirring frequently, until the spinach is just wilted, about 2-3 minutes.

  • 6

    Lightly toss in the chickpeas into the spinach during the last minute of cooking to warm them through.

  • 7

    Plate the herbed quinoa as a base, arrange the grilled tempeh on top, and finish with a generous serving of sautéed spinach and chickpeas. Garnish with extra parsley if desired and serve immediately.