YOUR SOLIN GENERATED RECIPE
Grilled Tempeh with Roasted Chickpea Quinoa Salad
Savor the hearty flavors of grilled tempeh paired with a zesty, roasted chickpea and quinoa salad bursting with fresh baby spinach, cherry tomatoes, and red onion, all lightly dressed with a lemony olive oil and nutritional yeast vinaigrette. This vibrant, vegetarian lunch delivers a satisfying mix of textures and a balanced profile of protein, healthy fats, and fiber.
INGREDIENTS
160g Tempeh
1/2 cup chickpeas (drained & roasted)
1/3 cup cooked quinoa
1 cup baby spinach
5 cherry tomatoes
1/4 cup red onion
0.4 tbsp olive oil
1 tbsp nutritional yeast
1 tbsp lemon juice
1/2 tsp smoked paprika
1/2 tsp garlic powder
Salt and Pepper to taste
PREPARATION
Press the tempeh lightly to remove excess moisture. Slice into 1/4-inch thick strips and marinate with half the lemon juice, smoked paprika, garlic powder, salt, and pepper for 10-15 minutes.
Preheat your grill or grill pan over medium heat. Grill the tempeh slices for about 3-4 minutes per side until grill marks appear and they are heated through.
While the tempeh is grilling, preheat your oven to 400°F. Toss the drained chickpeas with a pinch of salt, pepper, and a drizzle of olive oil. Spread them on a baking sheet and roast for 20-25 minutes until crisp.
In a bowl, combine the cooked quinoa, baby spinach, halved cherry tomatoes, and sliced red onion.
Mix the remaining olive oil with the rest of the lemon juice, nutritional yeast, salt, and pepper to create a light dressing. Drizzle over the salad and toss gently.
Add the grilled tempeh and roasted chickpeas to the salad. Give a final toss to evenly distribute all flavors.
Serve warm or at room temperature for a nutritious and satisfying lunch.