Name: Grilled Tempeh Salad with Edamame and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 120g Tempeh, sliced; 50g Shelled Edamame; 45g Cooked Quinoa; 60g Baby Spinach; 7g Tahini; 10g Coconut Aminos; 15g Fresh Lemon Juice

Grilled Tempeh Salad with Edamame and Quinoa

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

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh Salad with Edamame and Quinoa

Marinated tempeh grilled until golden and tossed with quinoa, edamame, and fresh greens, drizzled with a creamy lemon-tahini dressing for a satisfying, nutty finish.

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NUTRITION

Protein

34.0g

Fat

18.1g

Carbs

33.6g

SERVINGS

1 serving

INGREDIENTS

120g Tempeh, sliced

50g Shelled Edamame

45g Cooked Quinoa

60g Baby Spinach

7g Tahini

10g Coconut Aminos

15g Fresh Lemon Juice

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PREPARATION

1
Slice the tempeh into thin strips and marinate in half of the coconut aminos and a splash of lemon juice.
2
Heat a grill pan over medium-high heat and lightly coat with a touch of avocado oil or organic cooking spray.
3
Grill the tempeh for 3-4 minutes per side until golden brown and slightly charred.
4
In a large bowl, combine the fresh baby spinach, cooked quinoa, and shelled edamame.
5
Whisk together the tahini, remaining coconut aminos, and lemon juice with a teaspoon of water to create a smooth dressing.
6
Top the salad with the warm grilled tempeh and drizzle the creamy dressing over the top before serving.