Crispy Tempeh and Quinoa Power Salad

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

Crispy Tempeh and Quinoa Power Salad

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh and Quinoa Power Salad

Pan-seared tempeh and fluffy quinoa tossed with fresh spinach and vibrant peppers, finished with a savory nutritional yeast dusting for a satisfying crunch.

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NUTRITION

436kcal
Protein
40.9g
Fat
18.5g
Carbs
34.4g

SERVINGS

1 serving

INGREDIENTS

155g Tempeh

0.3 cup Cooked Quinoa

2 cups Baby Spinach

0.5 cup Diced Red Bell Pepper

1 tablespoon Nutritional Yeast

1 teaspoon Tamari

1 tablespoon Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Slice the steamed tempeh into small, bite-sized cubes.

  • 3

    Heat a non-stick skillet over medium-high heat and sear the tempeh cubes with the tamari until they are golden brown and crispy on all sides.

  • 4

    Place the fresh baby spinach, cooked quinoa, and diced red bell pepper into a large salad bowl.

  • 5

    Add the warm, crispy tempeh to the greens and drizzle the entire salad with fresh lemon juice.

  • 6

    Toss the ingredients gently to combine and wilt the spinach slightly.

  • 7

    Finish the dish by dusting it with nutritional yeast for a savory, cheesy flavor profile.

Crispy Tempeh and Quinoa Power Salad

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

Crispy Tempeh and Quinoa Power Salad

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh and Quinoa Power Salad

Pan-seared tempeh and fluffy quinoa tossed with fresh spinach and vibrant peppers, finished with a savory nutritional yeast dusting for a satisfying crunch.

NUTRITION

436kcal
Protein
40.9g
Fat
18.5g
Carbs
34.4g

SERVINGS

1 serving

INGREDIENTS

155g Tempeh

0.3 cup Cooked Quinoa

2 cups Baby Spinach

0.5 cup Diced Red Bell Pepper

1 tablespoon Nutritional Yeast

1 teaspoon Tamari

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

    Slice the steamed tempeh into small, bite-sized cubes.

  • 3

    Heat a non-stick skillet over medium-high heat and sear the tempeh cubes with the tamari until they are golden brown and crispy on all sides.

  • 4

    Place the fresh baby spinach, cooked quinoa, and diced red bell pepper into a large salad bowl.

  • 5

    Add the warm, crispy tempeh to the greens and drizzle the entire salad with fresh lemon juice.

  • 6

    Toss the ingredients gently to combine and wilt the spinach slightly.

  • 7

    Finish the dish by dusting it with nutritional yeast for a savory, cheesy flavor profile.