Crispy Tempeh and Quinoa Power Salad

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

Crispy Tempeh and Quinoa Power Salad

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh and Quinoa Power Salad

Sautéed tempeh and fluffy quinoa tossed with fresh baby spinach and lemon, finished with a sprinkle of nutritional yeast for a savory, toasted crunch.

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NUTRITION

362kcal
Protein
32.1g
Fat
15.5g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

130g Tempeh, cubed

1/3 cup Cooked Quinoa

2 cups Baby Spinach

1 tbsp Nutritional Yeast

1 tbsp Lemon Juice

1 tsp Liquid Aminos

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PREPARATION

  • 1

    Steam the cubed tempeh for 10 minutes to remove any bitterness and soften the texture.

  • 2

    Heat a non-stick skillet over medium-high heat and sear the tempeh cubes until all sides are golden brown and crisp.

  • 3

    In a large mixing bowl, combine the fresh baby spinach and warm cooked quinoa.

  • 4

    Add the crispy tempeh to the bowl and toss gently so the heat from the tempeh slightly wilts the spinach.

  • 5

    Whisk together the lemon juice and liquid aminos in a small jar, then drizzle the mixture over the salad.

  • 6

    Finish by sprinkling the nutritional yeast over the top for a boost of B-vitamins and a savory flavor.

Crispy Tempeh and Quinoa Power Salad

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

Crispy Tempeh and Quinoa Power Salad

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh and Quinoa Power Salad

Sautéed tempeh and fluffy quinoa tossed with fresh baby spinach and lemon, finished with a sprinkle of nutritional yeast for a savory, toasted crunch.

NUTRITION

362kcal
Protein
32.1g
Fat
15.5g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

130g Tempeh, cubed

1/3 cup Cooked Quinoa

2 cups Baby Spinach

1 tbsp Nutritional Yeast

1 tbsp Lemon Juice

1 tsp Liquid Aminos

PREPARATION

  • 1

    Steam the cubed tempeh for 10 minutes to remove any bitterness and soften the texture.

  • 2

    Heat a non-stick skillet over medium-high heat and sear the tempeh cubes until all sides are golden brown and crisp.

  • 3

    In a large mixing bowl, combine the fresh baby spinach and warm cooked quinoa.

  • 4

    Add the crispy tempeh to the bowl and toss gently so the heat from the tempeh slightly wilts the spinach.

  • 5

    Whisk together the lemon juice and liquid aminos in a small jar, then drizzle the mixture over the salad.

  • 6

    Finish by sprinkling the nutritional yeast over the top for a boost of B-vitamins and a savory flavor.