Name: Hearty Quinoa and Black Bean Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1/2 cup cooked quinoa (93g); 1/2 cup black beans (130g); 100g firm tofu; 1 boiled egg; 1 oz pepitas (28g); 1/2 cup mixed vegetables (spinach, bell pepper, cherry tomatoes); 2 tablespoons lime juice; 1 teaspoon olive oil; Salt & Pepper to taste

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

YOUR SOLIN GENERATED RECIPE

Hearty Quinoa and Black Bean Salad

A vibrant, protein-packed salad featuring a blend of fluffy quinoa, hearty black beans, lightly sautéed tofu, and crisp vegetables, finished with a tangy lime dressing and a sprinkle of crunchy pepitas for added texture and nutrition.

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NUTRITION

Protein

36.6g

Fat

30.3g

Carbs

51.9g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (93g)

1/2 cup black beans (130g)

100g firm tofu

1 boiled egg

1 oz pepitas (28g)

1/2 cup mixed vegetables (spinach, bell pepper, cherry tomatoes)

2 tablespoons lime juice

1 teaspoon olive oil

Salt & Pepper to taste

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PREPARATION

1
Prepare the quinoa according to package instructions if not already cooked; let it cool.
2
Rinse and drain the black beans.
3
Dice the firm tofu into small cubes and lightly sauté in a non-stick pan with a splash of olive oil until golden on all sides.
4
Chop mixed vegetables (spinach, bell pepper, and cherry tomatoes) into bite-sized pieces.
5
Boil an egg until hard boiled, then peel and slice it.
6
In a large mixing bowl, combine the cooked quinoa, black beans, sautéed tofu, and chopped vegetables.
7
Drizzle the mixture with lime juice and a bit of olive oil, season with salt and pepper, and toss gently to combine.
8
Top the salad with sliced boiled egg and sprinkle pepitas over the dish.
9
Serve immediately or refrigerate for a chilled version.