Crispy Chickpea and Quinoa Stir Fry with Spinach

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

Crispy Chickpea and Quinoa Stir Fry with Spinach

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Quinoa Stir Fry with Spinach

Enjoy a vibrant, protein-packed vegan stir fry featuring crispy tempeh and chickpeas tossed with quinoa, fresh spinach, and red bell pepper. Lightly seasoned with garlic and nutritional yeast, this dish offers a satisfying combination of textures and flavors that are both nourishing and delicious.

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NUTRITION

375kcal
Protein
33.6g
Fat
10.4g
Carbs
44.1g

SERVINGS

1 serving

INGREDIENTS

80g Tempeh

1/3 cup cooked Quinoa (~55g)

1/3 cup cooked Chickpeas (~50g)

1 cup raw Spinach

1/2 cup sliced Red Bell Pepper

2 tbsp Nutritional Yeast

1 clove Garlic

1/2 tsp Ground Cumin

Salt & Pepper to taste

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PREPARATION

  • 1

    Press and cube the tempeh into small bite-sized pieces. For extra crispiness, lightly steam or simmer tempeh for 5 minutes to remove any bitterness, then pat it dry.

  • 2

    In a non-stick skillet, toast the tempeh cubes over medium heat until they begin to turn golden on all sides. Remove and set aside.

  • 3

    Add a minced garlic clove and ground cumin to the same skillet. Sauté briefly until fragrant.

  • 4

    Add the cooked chickpeas and quinoa to the skillet. Stir them in with the garlic mixture, allowing the flavors to meld for 2-3 minutes.

  • 5

    Return the toasted tempeh to the skillet and toss in the fresh spinach and red bell pepper slices. Stir until the spinach wilts slightly but retains its vibrant color.

  • 6

    Sprinkle nutritional yeast over the stir fry and season with salt and pepper to taste. Give one final toss to evenly distribute the seasoning.

  • 7

    Serve immediately while warm. Enjoy a light, crispy, and protein-rich vegan dinner!

Crispy Chickpea and Quinoa Stir Fry with Spinach

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

Crispy Chickpea and Quinoa Stir Fry with Spinach

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Quinoa Stir Fry with Spinach

Enjoy a vibrant, protein-packed vegan stir fry featuring crispy tempeh and chickpeas tossed with quinoa, fresh spinach, and red bell pepper. Lightly seasoned with garlic and nutritional yeast, this dish offers a satisfying combination of textures and flavors that are both nourishing and delicious.

NUTRITION

375kcal
Protein
33.6g
Fat
10.4g
Carbs
44.1g

SERVINGS

1 serving

INGREDIENTS

80g Tempeh

1/3 cup cooked Quinoa (~55g)

1/3 cup cooked Chickpeas (~50g)

1 cup raw Spinach

1/2 cup sliced Red Bell Pepper

2 tbsp Nutritional Yeast

1 clove Garlic

1/2 tsp Ground Cumin

Salt & Pepper to taste

PREPARATION

  • 1

    Press and cube the tempeh into small bite-sized pieces. For extra crispiness, lightly steam or simmer tempeh for 5 minutes to remove any bitterness, then pat it dry.

  • 2

    In a non-stick skillet, toast the tempeh cubes over medium heat until they begin to turn golden on all sides. Remove and set aside.

  • 3

    Add a minced garlic clove and ground cumin to the same skillet. Sauté briefly until fragrant.

  • 4

    Add the cooked chickpeas and quinoa to the skillet. Stir them in with the garlic mixture, allowing the flavors to meld for 2-3 minutes.

  • 5

    Return the toasted tempeh to the skillet and toss in the fresh spinach and red bell pepper slices. Stir until the spinach wilts slightly but retains its vibrant color.

  • 6

    Sprinkle nutritional yeast over the stir fry and season with salt and pepper to taste. Give one final toss to evenly distribute the seasoning.

  • 7

    Serve immediately while warm. Enjoy a light, crispy, and protein-rich vegan dinner!