Grilled Tempeh with Creamy Quinoa and Garlic Spinach

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

Grilled Tempeh with Creamy Quinoa and Garlic Spinach

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh with Creamy Quinoa and Garlic Spinach

Enjoy a vibrant plant-powered meal featuring marinated grilled tempeh paired with creamy quinoa and a zesty garlic spinach sauté. This dish balances hearty proteins with delicate flavors, enhanced by just a hint of olive oil for richness, creating a dinner that's both wholesome and satisfying.

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NUTRITION

518kcal
Protein
34.1g
Fat
32.1g
Carbs
32.1g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

1/2 cup cooked Quinoa

1 cup raw Spinach

1 tbsp Olive Oil

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Slice the tempeh into 1/4-inch thick pieces. Marinate with a pinch of salt and pepper for about 10 minutes.

  • 2

    Preheat a grill or grill pan over medium heat. Grill the tempeh slices for approximately 3-4 minutes per side until lightly charred and heated through.

  • 3

    In a small pot, prepare quinoa if not already cooked. If needed, rinse 1/2 cup dry quinoa and cook according to package instructions using water or vegetable broth to enhance creaminess.

  • 4

    Heat olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds. Add the spinach and cook until just wilted, stirring occasionally. Season with a pinch of salt and pepper.

  • 5

    To plate, serve a bed of creamy quinoa topped with grilled tempeh slices and garlic spinach on the side.

Grilled Tempeh with Creamy Quinoa and Garlic Spinach

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

Grilled Tempeh with Creamy Quinoa and Garlic Spinach

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh with Creamy Quinoa and Garlic Spinach

Enjoy a vibrant plant-powered meal featuring marinated grilled tempeh paired with creamy quinoa and a zesty garlic spinach sauté. This dish balances hearty proteins with delicate flavors, enhanced by just a hint of olive oil for richness, creating a dinner that's both wholesome and satisfying.

NUTRITION

518kcal
Protein
34.1g
Fat
32.1g
Carbs
32.1g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

1/2 cup cooked Quinoa

1 cup raw Spinach

1 tbsp Olive Oil

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Slice the tempeh into 1/4-inch thick pieces. Marinate with a pinch of salt and pepper for about 10 minutes.

  • 2

    Preheat a grill or grill pan over medium heat. Grill the tempeh slices for approximately 3-4 minutes per side until lightly charred and heated through.

  • 3

    In a small pot, prepare quinoa if not already cooked. If needed, rinse 1/2 cup dry quinoa and cook according to package instructions using water or vegetable broth to enhance creaminess.

  • 4

    Heat olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds. Add the spinach and cook until just wilted, stirring occasionally. Season with a pinch of salt and pepper.

  • 5

    To plate, serve a bed of creamy quinoa topped with grilled tempeh slices and garlic spinach on the side.