Name: Crispy Tempeh Power Salad with Quinoa and Edamame
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz Tempeh, cubed; 1/2 cup cooked Quinoa; 1/2 cup shelled Edamame; 1 cup chopped Kale; 1 tbsp Coconut Aminos; 1 tsp Olive Oil; 1 tbsp Lemon Juice; 1/4 tsp Ground Ginger; 1 tsp Sesame Seeds

Crispy Tempeh Power Salad with Quinoa and Edamame

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

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh Power Salad with Quinoa and Edamame

Pan-seared tempeh cubes tossed with fluffy quinoa and edamame over a bed of massaged kale, finished with a zesty lemon-ginger dressing and toasted sesame seeds.

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NUTRITION

Protein

31.1g

Fat

21.2g

Carbs

43g

SERVINGS

1 serving

INGREDIENTS

3 oz Tempeh, cubed

1/2 cup cooked Quinoa

1/2 cup shelled Edamame

1 cup chopped Kale

1 tbsp Coconut Aminos

1 tsp Olive Oil

1 tbsp Lemon Juice

1/4 tsp Ground Ginger

1 tsp Sesame Seeds

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PREPARATION

1
Whisk the coconut aminos, lemon juice, and ground ginger together in a small bowl to create the dressing base.
2
Heat the olive oil in a non-stick skillet over medium heat and add the cubed tempeh.
3
Sear the tempeh for 5-7 minutes, turning occasionally until all sides are golden and crispy.
4
Place the kale in a large mixing bowl and massage with a splash of lemon juice until the leaves soften and turn bright green.
5
Add the cooked quinoa, edamame, and crispy tempeh to the bowl with the kale.
6
Drizzle the dressing over the salad and toss well to ensure everything is evenly coated.
7
Garnish with toasted sesame seeds for an extra layer of flavor and serve immediately.