Crispy Tempeh Quinoa Power Salad

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

Crispy Tempeh Quinoa Power Salad

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh Quinoa Power Salad

Pan-seared tempeh and fluffy quinoa tossed with massaged kale and a zesty lemon dressing, finished with a sprinkle of savory nutritional yeast.

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NUTRITION

398kcal
Protein
28.2g
Fat
18.4g
Carbs
33.9g

SERVINGS

1 serving

INGREDIENTS

110g Tempeh, cubed

1/2 cup Cooked Quinoa

1 cup chopped Kale

1 tbsp Nutritional Yeast

1 tsp Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Steam the cubed tempeh for 10 minutes to remove any bitterness then pat dry with a towel.

  • 2

    Heat the olive oil in a non-stick skillet over medium-high heat.

  • 3

    Add the tempeh to the skillet and sear until all sides are golden and crispy.

  • 4

    Place the chopped kale in a large mixing bowl and drizzle with lemon juice.

  • 5

    Massage the kale with your hands for 1-2 minutes until it becomes dark green and tender.

  • 6

    Add the cooked quinoa and crispy tempeh to the bowl with the kale.

  • 7

    Sprinkle with nutritional yeast and toss everything together until well combined.

  • 8

    Season with a pinch of sea salt and cracked black pepper if desired.

Crispy Tempeh Quinoa Power Salad

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

Crispy Tempeh Quinoa Power Salad

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh Quinoa Power Salad

Pan-seared tempeh and fluffy quinoa tossed with massaged kale and a zesty lemon dressing, finished with a sprinkle of savory nutritional yeast.

NUTRITION

398kcal
Protein
28.2g
Fat
18.4g
Carbs
33.9g

SERVINGS

1 serving

INGREDIENTS

110g Tempeh, cubed

1/2 cup Cooked Quinoa

1 cup chopped Kale

1 tbsp Nutritional Yeast

1 tsp Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Steam the cubed tempeh for 10 minutes to remove any bitterness then pat dry with a towel.

  • 2

    Heat the olive oil in a non-stick skillet over medium-high heat.

  • 3

    Add the tempeh to the skillet and sear until all sides are golden and crispy.

  • 4

    Place the chopped kale in a large mixing bowl and drizzle with lemon juice.

  • 5

    Massage the kale with your hands for 1-2 minutes until it becomes dark green and tender.

  • 6

    Add the cooked quinoa and crispy tempeh to the bowl with the kale.

  • 7

    Sprinkle with nutritional yeast and toss everything together until well combined.

  • 8

    Season with a pinch of sea salt and cracked black pepper if desired.