Herb-Baked Tempeh with Quinoa and Steamed Broccoli

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

Herb-Baked Tempeh with Quinoa and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Herb-Baked Tempeh with Quinoa and Steamed Broccoli

Savor the delicious flavors of marinated herb-baked tempeh paired with light, fluffy quinoa and vibrant steamed broccoli. This well-balanced vegetarian dish delivers savory notes enhanced by garlic, lemon, thyme, and oregano for a fulfilling dinner experience.

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NUTRITION

516kcal
Protein
41.3g
Fat
21.9g
Carbs
45.9g

SERVINGS

1 serving

INGREDIENTS

175g Tempeh

30g dry Quinoa

150g Broccoli

1 clove Garlic

1 tablespoon Lemon Juice

1/2 teaspoon Dried Thyme

1/2 teaspoon Dried Oregano

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat oven to 375°F (190°C).

  • 2

    Slice the tempeh into 1/4-inch thick pieces. In a small bowl, combine minced garlic, lemon juice, dried thyme, dried oregano, salt, and pepper.

  • 3

    Brush the tempeh slices with the herb mixture and let them marinate for 10-15 minutes.

  • 4

    Place the marinated tempeh on a baking sheet lined with parchment paper. Bake for 20-25 minutes, flipping halfway through, until the edges are golden and slightly crisp.

  • 5

    Meanwhile, rinse the quinoa thoroughly under cold water. In a small saucepan, combine the quinoa with water (use approximately double the volume of quinoa by weight), bring to a simmer and cook for about 15 minutes until the water is absorbed and the quinoa is fluffy.

  • 6

    Steam the broccoli florets until tender, about 5-7 minutes.

  • 7

    Plate a serving by placing a bed of quinoa, arrange the baked tempeh on top, and add the steamed broccoli on the side. Drizzle any remaining herb marinade over the tempeh if desired and enjoy.

Herb-Baked Tempeh with Quinoa and Steamed Broccoli

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

Herb-Baked Tempeh with Quinoa and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Herb-Baked Tempeh with Quinoa and Steamed Broccoli

Savor the delicious flavors of marinated herb-baked tempeh paired with light, fluffy quinoa and vibrant steamed broccoli. This well-balanced vegetarian dish delivers savory notes enhanced by garlic, lemon, thyme, and oregano for a fulfilling dinner experience.

NUTRITION

516kcal
Protein
41.3g
Fat
21.9g
Carbs
45.9g

SERVINGS

1 serving

INGREDIENTS

175g Tempeh

30g dry Quinoa

150g Broccoli

1 clove Garlic

1 tablespoon Lemon Juice

1/2 teaspoon Dried Thyme

1/2 teaspoon Dried Oregano

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat oven to 375°F (190°C).

  • 2

    Slice the tempeh into 1/4-inch thick pieces. In a small bowl, combine minced garlic, lemon juice, dried thyme, dried oregano, salt, and pepper.

  • 3

    Brush the tempeh slices with the herb mixture and let them marinate for 10-15 minutes.

  • 4

    Place the marinated tempeh on a baking sheet lined with parchment paper. Bake for 20-25 minutes, flipping halfway through, until the edges are golden and slightly crisp.

  • 5

    Meanwhile, rinse the quinoa thoroughly under cold water. In a small saucepan, combine the quinoa with water (use approximately double the volume of quinoa by weight), bring to a simmer and cook for about 15 minutes until the water is absorbed and the quinoa is fluffy.

  • 6

    Steam the broccoli florets until tender, about 5-7 minutes.

  • 7

    Plate a serving by placing a bed of quinoa, arrange the baked tempeh on top, and add the steamed broccoli on the side. Drizzle any remaining herb marinade over the tempeh if desired and enjoy.