Seared Tempeh with Quinoa and Steamed Asparagus

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

Seared Tempeh with Quinoa and Steamed Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Tempeh with Quinoa and Steamed Asparagus

Pan-seared tempeh served over fluffy quinoa and steamed asparagus, drizzled with a bright, zesty lemon glaze.

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NUTRITION

399kcal
Protein
36.5g
Fat
16.5g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

140g Tempeh

1/3 cup cooked Quinoa

1 cup Asparagus

1 tablespoon Coconut Aminos

1 tablespoon Nutritional Yeast

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PREPARATION

  • 1

    Rinse the quinoa thoroughly and cook in water or vegetable broth until fluffy and the liquid is absorbed.

  • 2

    Slice the tempeh into thin strips or cubes to ensure even browning.

  • 3

    Heat a non-stick skillet over medium heat and sear the tempeh strips until golden brown and crisp on both sides.

  • 4

    Steam the asparagus spears for 3 to 5 minutes until they are bright green and tender-crisp.

  • 5

    Stir the nutritional yeast into the warm quinoa for a boost of savory, nutty flavor.

  • 6

    Whisk together the coconut aminos and a squeeze of fresh lemon juice to create a light dressing.

  • 7

    Arrange the quinoa on a plate, top with the seared tempeh and steamed asparagus, then drizzle with the lemon-amino glaze.

Seared Tempeh with Quinoa and Steamed Asparagus

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

Seared Tempeh with Quinoa and Steamed Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Tempeh with Quinoa and Steamed Asparagus

Pan-seared tempeh served over fluffy quinoa and steamed asparagus, drizzled with a bright, zesty lemon glaze.

NUTRITION

399kcal
Protein
36.5g
Fat
16.5g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

140g Tempeh

1/3 cup cooked Quinoa

1 cup Asparagus

1 tablespoon Coconut Aminos

1 tablespoon Nutritional Yeast

PREPARATION

  • 1

    Rinse the quinoa thoroughly and cook in water or vegetable broth until fluffy and the liquid is absorbed.

  • 2

    Slice the tempeh into thin strips or cubes to ensure even browning.

  • 3

    Heat a non-stick skillet over medium heat and sear the tempeh strips until golden brown and crisp on both sides.

  • 4

    Steam the asparagus spears for 3 to 5 minutes until they are bright green and tender-crisp.

  • 5

    Stir the nutritional yeast into the warm quinoa for a boost of savory, nutty flavor.

  • 6

    Whisk together the coconut aminos and a squeeze of fresh lemon juice to create a light dressing.

  • 7

    Arrange the quinoa on a plate, top with the seared tempeh and steamed asparagus, then drizzle with the lemon-amino glaze.