Grilled Tempeh and Quinoa Salad with Crunchy Vegetables

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

Grilled Tempeh and Quinoa Salad with Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh and Quinoa Salad with Crunchy Vegetables

Enjoy a vibrant and satisfying salad featuring marinated and grilled tempeh, fluffy quinoa, and crisp, colorful vegetables. This whole-food based, plant-powered dish is designed to be high in protein yet low in fat, with a delightful balance of textures and fresh flavors for a nutritious and filling lunch.

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NUTRITION

446kcal
Protein
32.1g
Fat
18.6g
Carbs
45.3g

SERVINGS

1 serving

INGREDIENTS

100g Tempeh

1/3 cup cooked Quinoa

2/3 cup shelled Edamame

1 cup mixed crunchy vegetables

1 tbsp Lemon Juice

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Press the tempeh lightly to remove excess moisture, then slice into strips.

  • 2

    Marinate the tempeh in a mixture of lemon juice, olive oil, salt, and pepper for 10-15 minutes.

  • 3

    Preheat a grill pan over medium heat and grill the tempeh until golden brown on both sides, about 3-4 minutes per side.

  • 4

    Meanwhile, prepare the cooked quinoa if not already made, and toss it with the mixed crunchy vegetables in a large bowl.

  • 5

    Gently stir in the shelled edamame with the quinoa and vegetables.

  • 6

    Slice the grilled tempeh and layer it on top of the salad. Drizzle any remaining marinade over the salad for extra flavor.

  • 7

    Toss the salad gently and serve immediately.

Grilled Tempeh and Quinoa Salad with Crunchy Vegetables

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

Grilled Tempeh and Quinoa Salad with Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh and Quinoa Salad with Crunchy Vegetables

Enjoy a vibrant and satisfying salad featuring marinated and grilled tempeh, fluffy quinoa, and crisp, colorful vegetables. This whole-food based, plant-powered dish is designed to be high in protein yet low in fat, with a delightful balance of textures and fresh flavors for a nutritious and filling lunch.

NUTRITION

446kcal
Protein
32.1g
Fat
18.6g
Carbs
45.3g

SERVINGS

1 serving

INGREDIENTS

100g Tempeh

1/3 cup cooked Quinoa

2/3 cup shelled Edamame

1 cup mixed crunchy vegetables

1 tbsp Lemon Juice

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Press the tempeh lightly to remove excess moisture, then slice into strips.

  • 2

    Marinate the tempeh in a mixture of lemon juice, olive oil, salt, and pepper for 10-15 minutes.

  • 3

    Preheat a grill pan over medium heat and grill the tempeh until golden brown on both sides, about 3-4 minutes per side.

  • 4

    Meanwhile, prepare the cooked quinoa if not already made, and toss it with the mixed crunchy vegetables in a large bowl.

  • 5

    Gently stir in the shelled edamame with the quinoa and vegetables.

  • 6

    Slice the grilled tempeh and layer it on top of the salad. Drizzle any remaining marinade over the salad for extra flavor.

  • 7

    Toss the salad gently and serve immediately.