Crispy Tempeh and Quinoa Power Salad

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

Crispy Tempeh and Quinoa Power Salad

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh and Quinoa Power Salad

A vibrant, energizing salad featuring crispy, pan-seared tempeh paired with fluffy quinoa, fresh mixed greens, and crunchy red bell pepper and carrots. This plant-based meal offers an enticing array of textures and flavors with a zesty lemon dressing to wake up your taste buds.

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NUTRITION

426kcal
Protein
31.2g
Fat
16.3g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

125g Tempeh

1/2 cup Cooked Quinoa (approx. 92g)

50g Mixed Greens

50g Red Bell Pepper

50g Carrot

1/2 tsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Dice the red bell pepper and carrot into bite-sized pieces. Set aside with the mixed greens in a large bowl.

  • 2

    Slice the tempeh into thin strips or cubes. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.

  • 3

    Marinate the tempeh with the dressing for about 5 minutes.

  • 4

    Heat a non-stick skillet over medium heat and add the marinated tempeh. Sauté for 6-8 minutes until the tempeh is golden and crispy on the edges.

  • 5

    Meanwhile, prepare the quinoa if not already cooked.

  • 6

    Assemble the salad by layering the mixed greens and chopped vegetables, then topping with the crispy tempeh and cooked quinoa.

  • 7

    Toss everything together gently to combine the flavors and serve immediately.

Crispy Tempeh and Quinoa Power Salad

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

Crispy Tempeh and Quinoa Power Salad

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh and Quinoa Power Salad

A vibrant, energizing salad featuring crispy, pan-seared tempeh paired with fluffy quinoa, fresh mixed greens, and crunchy red bell pepper and carrots. This plant-based meal offers an enticing array of textures and flavors with a zesty lemon dressing to wake up your taste buds.

NUTRITION

426kcal
Protein
31.2g
Fat
16.3g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

125g Tempeh

1/2 cup Cooked Quinoa (approx. 92g)

50g Mixed Greens

50g Red Bell Pepper

50g Carrot

1/2 tsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Dice the red bell pepper and carrot into bite-sized pieces. Set aside with the mixed greens in a large bowl.

  • 2

    Slice the tempeh into thin strips or cubes. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.

  • 3

    Marinate the tempeh with the dressing for about 5 minutes.

  • 4

    Heat a non-stick skillet over medium heat and add the marinated tempeh. Sauté for 6-8 minutes until the tempeh is golden and crispy on the edges.

  • 5

    Meanwhile, prepare the quinoa if not already cooked.

  • 6

    Assemble the salad by layering the mixed greens and chopped vegetables, then topping with the crispy tempeh and cooked quinoa.

  • 7

    Toss everything together gently to combine the flavors and serve immediately.