Herb-Grilled Tempeh with Roasted Broccoli and Quinoa

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

Herb-Grilled Tempeh with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Herb-Grilled Tempeh with Roasted Broccoli and Quinoa

Savor this vibrant, vegetarian dinner bursting with flavors. Tempeh is marinated in fresh herbs and a squeeze of lemon, then grilled to perfection, paired with nutty quinoa and roasted broccoli for a balanced, hearty meal that's as satisfying as it is nutritious.

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NUTRITION

536kcal
Protein
38.9g
Fat
21.4g
Carbs
50.7g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

0.75 cup cooked Quinoa

1 cup Broccoli

1 tsp Olive Oil

1 tbsp Lemon Juice

2 cloves Garlic

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Press the tempeh lightly with paper towels and cut it into 1/4-inch slices or cubes.

  • 2

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, mixed dried herbs, salt, and pepper to create the marinade.

  • 3

    Place the tempeh pieces in a shallow dish and pour the marinade over them, ensuring each piece is well-coated. Let it marinate for at least 20 minutes.

  • 4

    Preheat your grill or grill pan over medium heat. Lightly oil the grill if needed.

  • 5

    Grill the marinated tempeh for about 3-4 minutes per side until grill marks form and the tempeh is heated through.

  • 6

    Meanwhile, preheat the oven to 400°F (200°C). Toss the broccoli with a dash of olive oil, salt, and pepper, then spread it out on a baking sheet.

  • 7

    Roast the broccoli in the oven for about 15-20 minutes until tender and slightly crispy on the edges.

  • 8

    Prepare quinoa as per package instructions if not already cooked. Measure out 0.75 cup cooked quinoa.

  • 9

    Plate the grilled tempeh alongside a serving of cooked quinoa and roasted broccoli. Garnish with a squeeze of extra lemon if desired and serve warm.

Herb-Grilled Tempeh with Roasted Broccoli and Quinoa

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

Herb-Grilled Tempeh with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Herb-Grilled Tempeh with Roasted Broccoli and Quinoa

Savor this vibrant, vegetarian dinner bursting with flavors. Tempeh is marinated in fresh herbs and a squeeze of lemon, then grilled to perfection, paired with nutty quinoa and roasted broccoli for a balanced, hearty meal that's as satisfying as it is nutritious.

NUTRITION

536kcal
Protein
38.9g
Fat
21.4g
Carbs
50.7g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

0.75 cup cooked Quinoa

1 cup Broccoli

1 tsp Olive Oil

1 tbsp Lemon Juice

2 cloves Garlic

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Press the tempeh lightly with paper towels and cut it into 1/4-inch slices or cubes.

  • 2

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, mixed dried herbs, salt, and pepper to create the marinade.

  • 3

    Place the tempeh pieces in a shallow dish and pour the marinade over them, ensuring each piece is well-coated. Let it marinate for at least 20 minutes.

  • 4

    Preheat your grill or grill pan over medium heat. Lightly oil the grill if needed.

  • 5

    Grill the marinated tempeh for about 3-4 minutes per side until grill marks form and the tempeh is heated through.

  • 6

    Meanwhile, preheat the oven to 400°F (200°C). Toss the broccoli with a dash of olive oil, salt, and pepper, then spread it out on a baking sheet.

  • 7

    Roast the broccoli in the oven for about 15-20 minutes until tender and slightly crispy on the edges.

  • 8

    Prepare quinoa as per package instructions if not already cooked. Measure out 0.75 cup cooked quinoa.

  • 9

    Plate the grilled tempeh alongside a serving of cooked quinoa and roasted broccoli. Garnish with a squeeze of extra lemon if desired and serve warm.