Crispy Lentil and Quinoa Power Salad with Lemon Tahini Dressing

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

Crispy Lentil and Quinoa Power Salad with Lemon Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Lentil and Quinoa Power Salad with Lemon Tahini Dressing

Enjoy a vibrant, crispy power salad featuring tender lentils and fluffy quinoa tossed with fresh spinach and a few cubes of baked extra firm tofu. Zested with a bright lemon tahini dressing and a savory sprinkle of nutritional yeast, this balanced vegan salad offers an exciting array of textures and flavors in every bite.

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NUTRITION

355kcal
Protein
29.3g
Fat
9.7g
Carbs
47.6g

SERVINGS

1 serving

INGREDIENTS

0.75 cup cooked lentils (~150g)

0.25 cup cooked quinoa (~43g)

2.5 oz extra firm tofu (~70g), cubed

1 cup fresh spinach

0.5 tbsp tahini

2.5 tbsp nutritional yeast

1 tbsp fresh lemon juice

1 clove minced garlic

1 tbsp water

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the cubed tofu lightly with a pinch of salt and pepper, then spread on a baking sheet lined with parchment paper. Bake for 12-15 minutes until lightly crisp on the edges.

  • 2

    While the tofu is baking, in a large bowl combine the cooked lentils, cooked quinoa, and fresh spinach.

  • 3

    In a small bowl, whisk together the tahini, fresh lemon juice, minced garlic, nutritional yeast, and water. Adjust water to reach your desired dressing consistency.

  • 4

    Once the tofu is done, gently fold it into the salad bowl.

  • 5

    Drizzle the lemon tahini dressing over the salad and toss to evenly combine all the ingredients.

  • 6

    Serve immediately and enjoy a nutrient-packed, crispy, and refreshing vegan power salad.

Crispy Lentil and Quinoa Power Salad with Lemon Tahini Dressing

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

Crispy Lentil and Quinoa Power Salad with Lemon Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Lentil and Quinoa Power Salad with Lemon Tahini Dressing

Enjoy a vibrant, crispy power salad featuring tender lentils and fluffy quinoa tossed with fresh spinach and a few cubes of baked extra firm tofu. Zested with a bright lemon tahini dressing and a savory sprinkle of nutritional yeast, this balanced vegan salad offers an exciting array of textures and flavors in every bite.

NUTRITION

355kcal
Protein
29.3g
Fat
9.7g
Carbs
47.6g

SERVINGS

1 serving

INGREDIENTS

0.75 cup cooked lentils (~150g)

0.25 cup cooked quinoa (~43g)

2.5 oz extra firm tofu (~70g), cubed

1 cup fresh spinach

0.5 tbsp tahini

2.5 tbsp nutritional yeast

1 tbsp fresh lemon juice

1 clove minced garlic

1 tbsp water

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the cubed tofu lightly with a pinch of salt and pepper, then spread on a baking sheet lined with parchment paper. Bake for 12-15 minutes until lightly crisp on the edges.

  • 2

    While the tofu is baking, in a large bowl combine the cooked lentils, cooked quinoa, and fresh spinach.

  • 3

    In a small bowl, whisk together the tahini, fresh lemon juice, minced garlic, nutritional yeast, and water. Adjust water to reach your desired dressing consistency.

  • 4

    Once the tofu is done, gently fold it into the salad bowl.

  • 5

    Drizzle the lemon tahini dressing over the salad and toss to evenly combine all the ingredients.

  • 6

    Serve immediately and enjoy a nutrient-packed, crispy, and refreshing vegan power salad.