Name: Grilled Tempeh Salad with Edamame and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 ounces Tempeh; 1/4 cup Shelled Edamame; 1/4 cup Cooked Quinoa; 2 cups Fresh Spinach; 1 teaspoon Tahini; 1 tablespoon Nutritional Yeast; 1 tablespoon 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

Smoky grilled tempeh strips served over a protein-packed bed of quinoa and edamame, finished with a bright and zesty lemon-tahini drizzle.

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NUTRITION

Protein

39g

Fat

21.1g

Carbs

32.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Tempeh

1/4 cup Shelled Edamame

1/4 cup Cooked Quinoa

2 cups Fresh Spinach

1 teaspoon Tahini

1 tablespoon Nutritional Yeast

1 tablespoon Lemon Juice

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PREPARATION

1
Slice the tempeh into thin strips and toss with a splash of lemon juice and a pinch of smoked paprika.
2
Heat a grill pan or non-stick skillet over medium-high heat and cook the tempeh strips for 3-4 minutes per side until they show golden grill marks.
3
In a large bowl, combine the fresh spinach, cooked quinoa, and shelled edamame.
4
Whisk together the remaining lemon juice, tahini, and nutritional yeast with a teaspoon of water to create a creamy dressing.
5
Top the salad with the warm grilled tempeh and drizzle the zesty dressing over the top before serving.