Grilled Tempeh and Quinoa Salad with Roasted Broccoli and Lemon Tahini Dressing

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

Grilled Tempeh and Quinoa Salad with Roasted Broccoli and Lemon Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh and Quinoa Salad with Roasted Broccoli and Lemon Tahini Dressing

Char-grilled tempeh and fluffy quinoa tossed with oven-roasted broccoli and a creamy lemon tahini dressing, finished with toasted sesame seeds.

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NUTRITION

466kcal
Protein
30.3g
Fat
22.9g
Carbs
39.1g

SERVINGS

1 serving

INGREDIENTS

110g Tempeh, sliced

1/2 cup Cooked Quinoa

1 cup Broccoli Florets

1 tbsp Tahini

1 tbsp Fresh Lemon Juice

1/2 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of salt, then roast for 15-20 minutes until the edges are golden and crisp.

  • 3

    While broccoli roasts, heat a grill pan or skillet over medium-high heat with the remaining olive oil.

  • 4

    Grill the tempeh slices for 3-4 minutes per side until charred grill marks appear and the tempeh is heated through.

  • 5

    In a small bowl, whisk together the tahini, lemon juice, and a splash of warm water until the dressing is smooth and pourable.

  • 6

    In a large bowl, combine the cooked quinoa, roasted broccoli, and grilled tempeh.

  • 7

    Drizzle the lemon tahini dressing over the salad and toss gently to coat before serving.

Grilled Tempeh and Quinoa Salad with Roasted Broccoli and Lemon Tahini Dressing

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

Grilled Tempeh and Quinoa Salad with Roasted Broccoli and Lemon Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh and Quinoa Salad with Roasted Broccoli and Lemon Tahini Dressing

Char-grilled tempeh and fluffy quinoa tossed with oven-roasted broccoli and a creamy lemon tahini dressing, finished with toasted sesame seeds.

NUTRITION

466kcal
Protein
30.3g
Fat
22.9g
Carbs
39.1g

SERVINGS

1 serving

INGREDIENTS

110g Tempeh, sliced

1/2 cup Cooked Quinoa

1 cup Broccoli Florets

1 tbsp Tahini

1 tbsp Fresh Lemon Juice

1/2 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of salt, then roast for 15-20 minutes until the edges are golden and crisp.

  • 3

    While broccoli roasts, heat a grill pan or skillet over medium-high heat with the remaining olive oil.

  • 4

    Grill the tempeh slices for 3-4 minutes per side until charred grill marks appear and the tempeh is heated through.

  • 5

    In a small bowl, whisk together the tahini, lemon juice, and a splash of warm water until the dressing is smooth and pourable.

  • 6

    In a large bowl, combine the cooked quinoa, roasted broccoli, and grilled tempeh.

  • 7

    Drizzle the lemon tahini dressing over the salad and toss gently to coat before serving.