Grilled Tempeh Salad with Crunchy Broccoli and Quinoa

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

Grilled Tempeh Salad with Crunchy Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh Salad with Crunchy Broccoli and Quinoa

Enjoy a vibrant plant-powered lunch featuring marinated grilled tempeh paired with roasted crunchy broccoli, fluffy quinoa, and a bed of peppery arugula. Finished with a zesty lemon dressing, this salad offers a satisfying blend of textures and tangy flavors perfect for a clean, energy-boosting meal.

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NUTRITION

406kcal
Protein
31.1g
Fat
20g
Carbs
37.2g

SERVINGS

1 serving

INGREDIENTS

130g Tempeh

1 cup broccoli

1/3 cup cooked quinoa

1 cup arugula

1 tbsp lemon juice

1 tsp olive oil

Salt and pepper to taste

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PREPARATION

  • 1

    Slice the tempeh into ¼-inch thick strips and marinate briefly with a drizzle of olive oil, lemon juice, salt, and pepper.

  • 2

    Preheat a grill pan over medium-high heat. Place the tempeh strips on the grill and cook for about 3-4 minutes per side until grill marks form and the tempeh is heated through.

  • 3

    Meanwhile, toss the broccoli florets with a small drizzle of olive oil, salt, and pepper. Roast them in a preheated oven at 400°F for about 10 minutes until they become crunchy yet tender.

  • 4

    Prepare the quinoa according to package instructions, then measure out about 1/3 cup when cooled.

  • 5

    In a large bowl, combine arugula, roasted broccoli, grilled tempeh, and quinoa. Drizzle with additional lemon juice and a touch of olive oil if desired, tossing gently to combine.

  • 6

    Season with extra salt and pepper to taste and serve immediately.

Grilled Tempeh Salad with Crunchy Broccoli and Quinoa

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

Grilled Tempeh Salad with Crunchy Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh Salad with Crunchy Broccoli and Quinoa

Enjoy a vibrant plant-powered lunch featuring marinated grilled tempeh paired with roasted crunchy broccoli, fluffy quinoa, and a bed of peppery arugula. Finished with a zesty lemon dressing, this salad offers a satisfying blend of textures and tangy flavors perfect for a clean, energy-boosting meal.

NUTRITION

406kcal
Protein
31.1g
Fat
20g
Carbs
37.2g

SERVINGS

1 serving

INGREDIENTS

130g Tempeh

1 cup broccoli

1/3 cup cooked quinoa

1 cup arugula

1 tbsp lemon juice

1 tsp olive oil

Salt and pepper to taste

PREPARATION

  • 1

    Slice the tempeh into ¼-inch thick strips and marinate briefly with a drizzle of olive oil, lemon juice, salt, and pepper.

  • 2

    Preheat a grill pan over medium-high heat. Place the tempeh strips on the grill and cook for about 3-4 minutes per side until grill marks form and the tempeh is heated through.

  • 3

    Meanwhile, toss the broccoli florets with a small drizzle of olive oil, salt, and pepper. Roast them in a preheated oven at 400°F for about 10 minutes until they become crunchy yet tender.

  • 4

    Prepare the quinoa according to package instructions, then measure out about 1/3 cup when cooled.

  • 5

    In a large bowl, combine arugula, roasted broccoli, grilled tempeh, and quinoa. Drizzle with additional lemon juice and a touch of olive oil if desired, tossing gently to combine.

  • 6

    Season with extra salt and pepper to taste and serve immediately.