Grilled Tempeh Steaks with Quinoa and Steamed Asparagus

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

Grilled Tempeh Steaks with Quinoa and Steamed Asparagus

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh Steaks with Quinoa and Steamed Asparagus

Thick tempeh steaks marinated in tamari and garlic, grilled until charred and served over fluffy quinoa with tender steamed asparagus.

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NUTRITION

455kcal
Protein
41g
Fat
19.9g
Carbs
38.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Tempeh, sliced into steaks

1/3 cup cooked Quinoa

1 cup Asparagus spears

1 tablespoon Low Sodium Tamari

1 tablespoon Lemon Juice

1 clove Garlic, minced

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PREPARATION

  • 1

    Whisk together the tamari, lemon juice, and minced garlic in a shallow dish to create the marinade.

  • 2

    Place the tempeh steaks in the marinade and let them sit for at least 15 minutes, turning once to coat both sides.

  • 3

    While the tempeh marinates, steam the asparagus spears for 4-6 minutes until they are bright green and tender-crisp.

  • 4

    Heat a grill pan or non-stick skillet over medium-high heat.

  • 5

    Place the tempeh steaks on the grill and cook for 3-4 minutes per side until deep golden brown grill marks appear.

  • 6

    Warm the pre-cooked quinoa and fluff it with a fork.

  • 7

    Plate the grilled tempeh steaks over the quinoa and serve alongside the steamed asparagus.

Grilled Tempeh Steaks with Quinoa and Steamed Asparagus

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

Grilled Tempeh Steaks with Quinoa and Steamed Asparagus

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh Steaks with Quinoa and Steamed Asparagus

Thick tempeh steaks marinated in tamari and garlic, grilled until charred and served over fluffy quinoa with tender steamed asparagus.

NUTRITION

455kcal
Protein
41g
Fat
19.9g
Carbs
38.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Tempeh, sliced into steaks

1/3 cup cooked Quinoa

1 cup Asparagus spears

1 tablespoon Low Sodium Tamari

1 tablespoon Lemon Juice

1 clove Garlic, minced

PREPARATION

  • 1

    Whisk together the tamari, lemon juice, and minced garlic in a shallow dish to create the marinade.

  • 2

    Place the tempeh steaks in the marinade and let them sit for at least 15 minutes, turning once to coat both sides.

  • 3

    While the tempeh marinates, steam the asparagus spears for 4-6 minutes until they are bright green and tender-crisp.

  • 4

    Heat a grill pan or non-stick skillet over medium-high heat.

  • 5

    Place the tempeh steaks on the grill and cook for 3-4 minutes per side until deep golden brown grill marks appear.

  • 6

    Warm the pre-cooked quinoa and fluff it with a fork.

  • 7

    Plate the grilled tempeh steaks over the quinoa and serve alongside the steamed asparagus.