Crispy Tempeh Power Salad with Edamame and Quinoa

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

Crispy Tempeh Power Salad with Edamame and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh Power Salad with Edamame and Quinoa

Enjoy a vibrant, protein-packed vegan salad featuring crispy pan-fried tempeh paired with tender edamame and nutty quinoa atop a bed of fresh mixed greens, all brightened with a zesty lemon dressing. Each bite delivers a satisfying crunch and a perfect balance of flavors for a delicious and energizing meal.

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NUTRITION

421kcal
Protein
38.1g
Fat
17.8g
Carbs
37.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Tempeh (113g)

3/4 cup Shelled Edamame (115g)

1/3 cup Cooked Quinoa (55g)

2 cups Mixed Salad Greens (85g)

1 tbsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Slice the tempeh into bite-sized strips and pat dry with a paper towel.

  • 2

    Heat a non-stick skillet over medium heat. Optionally, lightly dust the tempeh strips with a pinch of salt and pepper for extra flavor.

  • 3

    Place the tempeh in the skillet and cook for about 3-4 minutes on each side until the edges become crispy and golden.

  • 4

    While the tempeh cooks, prepare the quinoa and edamame. If not pre-cooked, cook quinoa as directed and steam or boil the edamame until tender.

  • 5

    In a large bowl, combine the mixed salad greens with the cooked quinoa and edamame.

  • 6

    Once the tempeh is crispy, allow it to cool slightly and then add it to the salad.

  • 7

    Drizzle the lemon juice over the salad and toss gently. Season with salt and pepper to taste.

  • 8

    Serve immediately and enjoy a light, protein-rich vegan lunch.

Crispy Tempeh Power Salad with Edamame and Quinoa

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

Crispy Tempeh Power Salad with Edamame and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh Power Salad with Edamame and Quinoa

Enjoy a vibrant, protein-packed vegan salad featuring crispy pan-fried tempeh paired with tender edamame and nutty quinoa atop a bed of fresh mixed greens, all brightened with a zesty lemon dressing. Each bite delivers a satisfying crunch and a perfect balance of flavors for a delicious and energizing meal.

NUTRITION

421kcal
Protein
38.1g
Fat
17.8g
Carbs
37.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Tempeh (113g)

3/4 cup Shelled Edamame (115g)

1/3 cup Cooked Quinoa (55g)

2 cups Mixed Salad Greens (85g)

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Slice the tempeh into bite-sized strips and pat dry with a paper towel.

  • 2

    Heat a non-stick skillet over medium heat. Optionally, lightly dust the tempeh strips with a pinch of salt and pepper for extra flavor.

  • 3

    Place the tempeh in the skillet and cook for about 3-4 minutes on each side until the edges become crispy and golden.

  • 4

    While the tempeh cooks, prepare the quinoa and edamame. If not pre-cooked, cook quinoa as directed and steam or boil the edamame until tender.

  • 5

    In a large bowl, combine the mixed salad greens with the cooked quinoa and edamame.

  • 6

    Once the tempeh is crispy, allow it to cool slightly and then add it to the salad.

  • 7

    Drizzle the lemon juice over the salad and toss gently. Season with salt and pepper to taste.

  • 8

    Serve immediately and enjoy a light, protein-rich vegan lunch.