Name: Lentil and Quinoa Power Salad with Crispy Tempeh
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 ounces Tempeh; 0.25 cup Cooked Lentils; 1 tablespoon Cooked Quinoa; 2 cups Baby Spinach; 1 tablespoon Nutritional Yeast; 1 tablespoon Lemon Juice; 1 teaspoon Smoked Paprika

Lentil and Quinoa Power Salad with Crispy Tempeh

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

YOUR SOLIN GENERATED RECIPE

Lentil and Quinoa Power Salad with Crispy Tempeh

Sautéed tempeh strips served over a bed of lentils, quinoa, and fresh baby spinach, seasoned with lemon and nutritional yeast for a satisfyingly nutty crunch.

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NUTRITION

Protein

38.2g

Fat

17g

Carbs

33.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Tempeh

0.25 cup Cooked Lentils

1 tablespoon Cooked Quinoa

2 cups Baby Spinach

1 tablespoon Nutritional Yeast

1 tablespoon Lemon Juice

1 teaspoon Smoked Paprika

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PREPARATION

1
Slice the tempeh into thin strips and season evenly with smoked paprika.
2
Heat a non-stick skillet over medium heat and sear the tempeh strips until golden and crispy on both sides.
3
In a large mixing bowl, combine the cooked lentils, cooked quinoa, and fresh baby spinach.
4
Place the warm, crispy tempeh on top of the salad base.
5
Sprinkle the entire dish with nutritional yeast and drizzle with fresh lemon juice.
6
Toss the ingredients gently to combine and serve immediately while the tempeh is still warm.