Name: Herb-Grilled Tempeh with Quinoa and Sautéed Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 175g Tempeh; 1/2 cup cooked Quinoa; 1 cup fresh Spinach; 0.6 tsp Olive Oil; 2 tsp Tamari; 1 tbsp Lemon Juice; 0.5 tsp Dried Oregano; 0.5 tsp Garlic Powder

Herb-Grilled Tempeh with Quinoa and Sautéed Spinach

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

YOUR SOLIN GENERATED RECIPE

Herb-Grilled Tempeh with Quinoa and Sautéed Spinach

Marinated tempeh triangles seared until golden, served over fluffy quinoa and tender spinach with a hint of garlic and a savory, toasted finish.

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NUTRITION

Protein

41.9g

Fat

23.9g

Carbs

37.2g

SERVINGS

1 serving

INGREDIENTS

175g Tempeh

1/2 cup cooked Quinoa

1 cup fresh Spinach

0.6 tsp Olive Oil

2 tsp Tamari

1 tbsp Lemon Juice

0.5 tsp Dried Oregano

0.5 tsp Garlic Powder

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PREPARATION

1
Steam the tempeh for ten minutes to soften the texture and remove any natural bitterness.
2
Whisk together the tamari, lemon juice, dried oregano, and garlic powder in a shallow dish to create the marinade.
3
Slice the steamed tempeh into thin triangles and toss them in the marinade for fifteen minutes to absorb the flavors.
4
Heat the olive oil in a non-stick skillet or grill pan over medium-high heat.
5
Place the tempeh triangles in the skillet and grill for three to four minutes per side until they are golden brown and slightly crisp.
6
Add the fresh spinach to the pan during the last minute of cooking and sauté until just wilted.
7
Arrange the grilled tempeh and sautéed spinach over a bed of warm quinoa and serve immediately.