Crispy Tempeh and Quinoa Power Salad with Edamame

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

Crispy Tempeh and Quinoa Power Salad with Edamame

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh and Quinoa Power Salad with Edamame

Savor a vibrant, protein-packed power salad featuring crispy, pan-fried tempeh nestled atop a bed of fresh spinach, light quinoa, and tender edamame. A bright lemon squeeze ties the flavors together for a refreshing vegan lunch that energizes without weighing you down.

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NUTRITION

331kcal
Protein
30.6g
Fat
12.5g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

100g Tempeh

60g Shelled Edamame

3 tbsp Cooked Quinoa

1 cup Baby Spinach

1 tbsp Lemon Juice

1 tsp Smoked Paprika

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Slice the tempeh into thin strips or cubes. Pat dry with a paper towel.

  • 2

    In a bowl, toss the tempeh with smoked paprika, a pinch of salt, and pepper. Let it marinate for 5 minutes.

  • 3

    Heat a nonstick skillet over medium heat. Add the tempeh and cook for about 5-7 minutes, turning occasionally until all sides are golden and crispy.

  • 4

    While the tempeh cooks, prepare the salad base by placing the baby spinach in a bowl. Add the pre-cooked quinoa and shelled edamame.

  • 5

    Once the tempeh is done, add it to the salad. Drizzle with fresh lemon juice, and gently toss all ingredients together.

  • 6

    Taste and adjust seasoning with salt and pepper if needed. Serve immediately and enjoy your power-packed vegan lunch.

Crispy Tempeh and Quinoa Power Salad with Edamame

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

Crispy Tempeh and Quinoa Power Salad with Edamame

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh and Quinoa Power Salad with Edamame

Savor a vibrant, protein-packed power salad featuring crispy, pan-fried tempeh nestled atop a bed of fresh spinach, light quinoa, and tender edamame. A bright lemon squeeze ties the flavors together for a refreshing vegan lunch that energizes without weighing you down.

NUTRITION

331kcal
Protein
30.6g
Fat
12.5g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

100g Tempeh

60g Shelled Edamame

3 tbsp Cooked Quinoa

1 cup Baby Spinach

1 tbsp Lemon Juice

1 tsp Smoked Paprika

Salt & Pepper to taste

PREPARATION

  • 1

    Slice the tempeh into thin strips or cubes. Pat dry with a paper towel.

  • 2

    In a bowl, toss the tempeh with smoked paprika, a pinch of salt, and pepper. Let it marinate for 5 minutes.

  • 3

    Heat a nonstick skillet over medium heat. Add the tempeh and cook for about 5-7 minutes, turning occasionally until all sides are golden and crispy.

  • 4

    While the tempeh cooks, prepare the salad base by placing the baby spinach in a bowl. Add the pre-cooked quinoa and shelled edamame.

  • 5

    Once the tempeh is done, add it to the salad. Drizzle with fresh lemon juice, and gently toss all ingredients together.

  • 6

    Taste and adjust seasoning with salt and pepper if needed. Serve immediately and enjoy your power-packed vegan lunch.