Chickpea and Quinoa Power Salad with Pumpkin Seeds

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

Chickpea and Quinoa Power Salad with Pumpkin Seeds

YOUR SOLIN GENERATED RECIPE

Chickpea and Quinoa Power Salad with Pumpkin Seeds

Enjoy a vibrant, protein-packed salad featuring tender quinoa, marinated tempeh, and crisp edamame tossed with fresh red bell pepper, cucumber, and spinach. Finished with a zesty lemon dressing and a sprinkle of crunchy pumpkin seeds, this colorful salad delivers a satisfying balance of flavors and textures perfect for a nourishing vegetarian lunch.

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NUTRITION

451kcal
Protein
38.0g
Fat
17.4g
Carbs
46.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Quinoa (93g)

130g Tempeh

1/4 cup Shelled Edamame (37g)

1 tsp Pumpkin Seeds (3g)

1/4 cup chopped Red Bell Pepper (38g)

1/4 cup chopped Cucumber (30g)

1 cup Spinach (30g)

1 tbsp Fresh Lemon Juice (15g)

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PREPARATION

  • 1

    Prepare the cooked quinoa according to package instructions and let it cool slightly.

  • 2

    Slice the tempeh into bite-sized pieces and lightly pan-roast in a non-stick skillet until golden on all sides. Season with a pinch of salt and pepper if desired.

  • 3

    In a large bowl, combine the quinoa, roasted tempeh, and shelled edamame.

  • 4

    Add the chopped red bell pepper, cucumber, and spinach to the bowl.

  • 5

    Drizzle with fresh lemon juice and toss gently to combine all the flavors.

  • 6

    Finish by sprinkling the pumpkin seeds over the top for an added crunch. Serve immediately.

Chickpea and Quinoa Power Salad with Pumpkin Seeds

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

Chickpea and Quinoa Power Salad with Pumpkin Seeds

YOUR SOLIN GENERATED RECIPE

Chickpea and Quinoa Power Salad with Pumpkin Seeds

Enjoy a vibrant, protein-packed salad featuring tender quinoa, marinated tempeh, and crisp edamame tossed with fresh red bell pepper, cucumber, and spinach. Finished with a zesty lemon dressing and a sprinkle of crunchy pumpkin seeds, this colorful salad delivers a satisfying balance of flavors and textures perfect for a nourishing vegetarian lunch.

NUTRITION

451kcal
Protein
38.0g
Fat
17.4g
Carbs
46.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Quinoa (93g)

130g Tempeh

1/4 cup Shelled Edamame (37g)

1 tsp Pumpkin Seeds (3g)

1/4 cup chopped Red Bell Pepper (38g)

1/4 cup chopped Cucumber (30g)

1 cup Spinach (30g)

1 tbsp Fresh Lemon Juice (15g)

PREPARATION

  • 1

    Prepare the cooked quinoa according to package instructions and let it cool slightly.

  • 2

    Slice the tempeh into bite-sized pieces and lightly pan-roast in a non-stick skillet until golden on all sides. Season with a pinch of salt and pepper if desired.

  • 3

    In a large bowl, combine the quinoa, roasted tempeh, and shelled edamame.

  • 4

    Add the chopped red bell pepper, cucumber, and spinach to the bowl.

  • 5

    Drizzle with fresh lemon juice and toss gently to combine all the flavors.

  • 6

    Finish by sprinkling the pumpkin seeds over the top for an added crunch. Serve immediately.