Grilled Tempeh with Crunchy Quinoa Vegetable Salad

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

Grilled Tempeh with Crunchy Quinoa Vegetable Salad

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh with Crunchy Quinoa Vegetable Salad

Enjoy a vibrant and nutritious plant-based lunch featuring marinated grilled tempeh paired with a crunchy quinoa vegetable salad. This meal bursts with colorful bell peppers, fresh cucumbers, cherry tomatoes, and spinach, lightly dressed in olive oil, making it both satisfying and energizing.

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NUTRITION

511kcal
Protein
35.2g
Fat
21.2g
Carbs
52.5g

SERVINGS

1 serving

INGREDIENTS

125g Tempeh

1/2 cup cooked Quinoa

1/4 cup cooked Chickpeas

1/2 medium Red Bell Pepper, sliced

1/4 medium Cucumber, diced

1/2 cup Cherry Tomatoes, halved

1 cup Spinach

A few slices of Red Onion

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Press and slice the tempeh into 1/4 inch thick pieces. Marinate with a sprinkle of salt, pepper, and a drizzle of olive oil for 10 minutes.

  • 2

    Preheat a grill or grill pan over medium heat. Grill the tempeh slices for about 3-4 minutes per side until grill marks appear and the tempeh is heated through.

  • 3

    In a large bowl, combine the cooked quinoa, cooked chickpeas, sliced red bell pepper, diced cucumber, halved cherry tomatoes, chopped spinach, and thin slices of red onion.

  • 4

    Drizzle a teaspoon of olive oil over the salad, add a pinch of salt and pepper, and toss well to combine.

  • 5

    Plate the crunchy quinoa vegetable salad and top with the grilled tempeh slices. Serve immediately and enjoy a balanced, protein-rich meal.

Grilled Tempeh with Crunchy Quinoa Vegetable Salad

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

Grilled Tempeh with Crunchy Quinoa Vegetable Salad

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh with Crunchy Quinoa Vegetable Salad

Enjoy a vibrant and nutritious plant-based lunch featuring marinated grilled tempeh paired with a crunchy quinoa vegetable salad. This meal bursts with colorful bell peppers, fresh cucumbers, cherry tomatoes, and spinach, lightly dressed in olive oil, making it both satisfying and energizing.

NUTRITION

511kcal
Protein
35.2g
Fat
21.2g
Carbs
52.5g

SERVINGS

1 serving

INGREDIENTS

125g Tempeh

1/2 cup cooked Quinoa

1/4 cup cooked Chickpeas

1/2 medium Red Bell Pepper, sliced

1/4 medium Cucumber, diced

1/2 cup Cherry Tomatoes, halved

1 cup Spinach

A few slices of Red Onion

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Press and slice the tempeh into 1/4 inch thick pieces. Marinate with a sprinkle of salt, pepper, and a drizzle of olive oil for 10 minutes.

  • 2

    Preheat a grill or grill pan over medium heat. Grill the tempeh slices for about 3-4 minutes per side until grill marks appear and the tempeh is heated through.

  • 3

    In a large bowl, combine the cooked quinoa, cooked chickpeas, sliced red bell pepper, diced cucumber, halved cherry tomatoes, chopped spinach, and thin slices of red onion.

  • 4

    Drizzle a teaspoon of olive oil over the salad, add a pinch of salt and pepper, and toss well to combine.

  • 5

    Plate the crunchy quinoa vegetable salad and top with the grilled tempeh slices. Serve immediately and enjoy a balanced, protein-rich meal.