Grilled Tempeh and Quinoa Salad with Crunchy Vegetables

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

Grilled Tempeh and Quinoa Salad with Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh and Quinoa Salad with Crunchy Vegetables

Enjoy a bright and satisfying plant-powered lunch featuring grilled tempeh paired with crunchy red bell pepper and a protein-packed burst of edamame. This dish masterfully balances hearty, smoky tempeh with the refreshing tang of lemon and the satisfying crunch of fresh vegetables for a clean, flavorful, and vibrant meal.

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NUTRITION

369kcal
Protein
35.3g
Fat
14.2g
Carbs
20.3g

SERVINGS

1 serving

INGREDIENTS

140 grams Tempeh

60 grams Shelled Edamame

1/4 cup chopped Red Bell Pepper

1 tsp Fresh Lemon Juice

1 tsp Balsamic Vinegar

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PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

    Slice the tempeh into thin strips or desired pieces. Lightly steam the tempeh for 5 minutes to mellow its flavor and improve grill marks.

  • 3

    Brush the tempeh lightly with a small amount of water or a drizzle of lemon juice to keep it moist while grilling.

  • 4

    Grill the tempeh for about 3-4 minutes per side until golden and grill-marked.

  • 5

    While the tempeh is grilling, prepare the salad by placing the shelled edamame and chopped red bell pepper in a bowl.

  • 6

    In a small bowl, whisk together the fresh lemon juice and balsamic vinegar to form a light dressing.

  • 7

    Once the tempeh is grilled, let it cool slightly and then slice it if needed, and add it to the salad bowl.

  • 8

    Drizzle the dressing over the salad and toss gently to combine all flavors.

  • 9

    Plate the salad and enjoy immediately as a refreshing, protein-packed lunch.

Grilled Tempeh and Quinoa Salad with Crunchy Vegetables

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

Grilled Tempeh and Quinoa Salad with Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh and Quinoa Salad with Crunchy Vegetables

Enjoy a bright and satisfying plant-powered lunch featuring grilled tempeh paired with crunchy red bell pepper and a protein-packed burst of edamame. This dish masterfully balances hearty, smoky tempeh with the refreshing tang of lemon and the satisfying crunch of fresh vegetables for a clean, flavorful, and vibrant meal.

NUTRITION

369kcal
Protein
35.3g
Fat
14.2g
Carbs
20.3g

SERVINGS

1 serving

INGREDIENTS

140 grams Tempeh

60 grams Shelled Edamame

1/4 cup chopped Red Bell Pepper

1 tsp Fresh Lemon Juice

1 tsp Balsamic Vinegar

PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

    Slice the tempeh into thin strips or desired pieces. Lightly steam the tempeh for 5 minutes to mellow its flavor and improve grill marks.

  • 3

    Brush the tempeh lightly with a small amount of water or a drizzle of lemon juice to keep it moist while grilling.

  • 4

    Grill the tempeh for about 3-4 minutes per side until golden and grill-marked.

  • 5

    While the tempeh is grilling, prepare the salad by placing the shelled edamame and chopped red bell pepper in a bowl.

  • 6

    In a small bowl, whisk together the fresh lemon juice and balsamic vinegar to form a light dressing.

  • 7

    Once the tempeh is grilled, let it cool slightly and then slice it if needed, and add it to the salad bowl.

  • 8

    Drizzle the dressing over the salad and toss gently to combine all flavors.

  • 9

    Plate the salad and enjoy immediately as a refreshing, protein-packed lunch.