Grilled Tempeh and Quinoa Salad with Roasted 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 Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh and Quinoa Salad with Roasted Vegetables

A wholesome and vibrant salad featuring marinated grilled tempeh paired with fluffy quinoa and a medley of roasted vegetables, finished with a light protein boost from egg whites. This meal delivers an appealing balance of textures and flavors, from the nutty tempeh to the savory veggies, perfect for a satisfying lunch.

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NUTRITION

360kcal
Protein
26.7g
Fat
17.1g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

100g Tempeh

1/3 cup cooked Quinoa

1 cup mixed roasted vegetables (bell pepper, zucchini, red onion)

3 large egg whites

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt & Pepper (to taste)

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PREPARATION

  • 1

    Press the tempeh lightly and cut into slices or cubes. Marinate with a drizzle of olive oil, lemon juice, salt, and pepper for at least 15 minutes.

  • 2

    Preheat a grill or grill pan over medium heat. Grill the tempeh for about 4-5 minutes on each side until grill marks appear and it is heated through.

  • 3

    While the tempeh is grilling, roast the mixed vegetables. Toss them in a little olive oil, salt, and pepper, then spread on a baking sheet and roast in a preheated 400°F oven for 15-20 minutes until tender and slightly charred.

  • 4

    Lightly scramble the egg whites in a non-stick pan over medium heat until just set. This will add a light boost of protein and a soft texture.

  • 5

    In a bowl, combine the cooked quinoa, roasted vegetables, grilled tempeh, and scrambled egg whites. Toss gently with additional lemon juice, salt, and pepper as needed.

  • 6

    Serve warm or at room temperature for a balanced and satisfying lunch.

Grilled Tempeh and Quinoa Salad with Roasted 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 Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh and Quinoa Salad with Roasted Vegetables

A wholesome and vibrant salad featuring marinated grilled tempeh paired with fluffy quinoa and a medley of roasted vegetables, finished with a light protein boost from egg whites. This meal delivers an appealing balance of textures and flavors, from the nutty tempeh to the savory veggies, perfect for a satisfying lunch.

NUTRITION

360kcal
Protein
26.7g
Fat
17.1g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

100g Tempeh

1/3 cup cooked Quinoa

1 cup mixed roasted vegetables (bell pepper, zucchini, red onion)

3 large egg whites

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt & Pepper (to taste)

PREPARATION

  • 1

    Press the tempeh lightly and cut into slices or cubes. Marinate with a drizzle of olive oil, lemon juice, salt, and pepper for at least 15 minutes.

  • 2

    Preheat a grill or grill pan over medium heat. Grill the tempeh for about 4-5 minutes on each side until grill marks appear and it is heated through.

  • 3

    While the tempeh is grilling, roast the mixed vegetables. Toss them in a little olive oil, salt, and pepper, then spread on a baking sheet and roast in a preheated 400°F oven for 15-20 minutes until tender and slightly charred.

  • 4

    Lightly scramble the egg whites in a non-stick pan over medium heat until just set. This will add a light boost of protein and a soft texture.

  • 5

    In a bowl, combine the cooked quinoa, roasted vegetables, grilled tempeh, and scrambled egg whites. Toss gently with additional lemon juice, salt, and pepper as needed.

  • 6

    Serve warm or at room temperature for a balanced and satisfying lunch.