Crispy Lentil and Quinoa Power Salad with Pumpkin Seeds

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

Crispy Lentil and Quinoa Power Salad with Pumpkin Seeds

YOUR SOLIN GENERATED RECIPE

Crispy Lentil and Quinoa Power Salad with Pumpkin Seeds

Pan-seared tempeh and lentils tossed with fluffy quinoa and fresh spinach, topped with a squeeze of lemon and toasted pumpkin seeds.

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NUTRITION

351kcal
Protein
33.6g
Fat
12.9g
Carbs
34.4g

SERVINGS

1 serving

INGREDIENTS

90g Tempeh

1/4 cup Cooked Lentils

1/4 cup Cooked Quinoa

2 tbsp Nutritional Yeast

1 tsp Pumpkin Seeds

1 cup Fresh Spinach

1 tbsp Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Steam the tempeh for 10 minutes to remove any bitterness and soften the texture.

  • 2

    Crumble the steamed tempeh and cooked lentils into a non-stick skillet sprayed lightly with avocado oil.

  • 3

    Sprinkle with nutritional yeast and sauté over medium-high heat until the mixture is golden and crispy.

  • 4

    In a large mixing bowl, combine the crispy tempeh and lentils with the cooked quinoa and fresh spinach.

  • 5

    Drizzle with fresh lemon juice and toss thoroughly until the spinach is slightly wilted from the heat of the grains.

  • 6

    Garnish with the toasted pumpkin seeds and serve immediately while warm.

Crispy Lentil and Quinoa Power Salad with Pumpkin Seeds

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

Crispy Lentil and Quinoa Power Salad with Pumpkin Seeds

YOUR SOLIN GENERATED RECIPE

Crispy Lentil and Quinoa Power Salad with Pumpkin Seeds

Pan-seared tempeh and lentils tossed with fluffy quinoa and fresh spinach, topped with a squeeze of lemon and toasted pumpkin seeds.

NUTRITION

351kcal
Protein
33.6g
Fat
12.9g
Carbs
34.4g

SERVINGS

1 serving

INGREDIENTS

90g Tempeh

1/4 cup Cooked Lentils

1/4 cup Cooked Quinoa

2 tbsp Nutritional Yeast

1 tsp Pumpkin Seeds

1 cup Fresh Spinach

1 tbsp Lemon Juice

PREPARATION

  • 1

    Steam the tempeh for 10 minutes to remove any bitterness and soften the texture.

  • 2

    Crumble the steamed tempeh and cooked lentils into a non-stick skillet sprayed lightly with avocado oil.

  • 3

    Sprinkle with nutritional yeast and sauté over medium-high heat until the mixture is golden and crispy.

  • 4

    In a large mixing bowl, combine the crispy tempeh and lentils with the cooked quinoa and fresh spinach.

  • 5

    Drizzle with fresh lemon juice and toss thoroughly until the spinach is slightly wilted from the heat of the grains.

  • 6

    Garnish with the toasted pumpkin seeds and serve immediately while warm.