Crispy Tempeh 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 Tempeh and Quinoa Power Salad with Pumpkin Seeds

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh and Quinoa Power Salad with Pumpkin Seeds

Pan-seared tempeh and fluffy quinoa tossed with fresh spinach and pumpkin seeds, finished with a bright lemon-yeast dressing and a satisfyingly nutty crunch.

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NUTRITION

465kcal
Protein
39.8g
Fat
24.2g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

180 grams Tempeh, sliced into thin strips

1/4 cup cooked Quinoa

5 grams Pumpkin Seeds

1 cup Baby Spinach

1 tablespoon Lemon Juice

1 tablespoon Nutritional Yeast

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PREPARATION

  • 1

    Heat a non-stick skillet over medium-high heat and lightly coat with a tiny splash of water or oil spray if needed.

  • 2

    Place the tempeh strips in the skillet and sear for 3-4 minutes per side until they are golden brown and crispy.

  • 3

    In a large mixing bowl, combine the fresh baby spinach and cooked quinoa.

  • 4

    In a small jar or bowl, whisk together the lemon juice and nutritional yeast with a teaspoon of water to create a smooth dressing.

  • 5

    Add the crispy tempeh to the bowl and drizzle the lemon-yeast dressing over the top.

  • 6

    Toss everything together until the greens are slightly wilted and the quinoa is well distributed.

  • 7

    Sprinkle with pumpkin seeds and serve immediately while the tempeh is still warm.

Crispy Tempeh 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 Tempeh and Quinoa Power Salad with Pumpkin Seeds

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh and Quinoa Power Salad with Pumpkin Seeds

Pan-seared tempeh and fluffy quinoa tossed with fresh spinach and pumpkin seeds, finished with a bright lemon-yeast dressing and a satisfyingly nutty crunch.

NUTRITION

465kcal
Protein
39.8g
Fat
24.2g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

180 grams Tempeh, sliced into thin strips

1/4 cup cooked Quinoa

5 grams Pumpkin Seeds

1 cup Baby Spinach

1 tablespoon Lemon Juice

1 tablespoon Nutritional Yeast

PREPARATION

  • 1

    Heat a non-stick skillet over medium-high heat and lightly coat with a tiny splash of water or oil spray if needed.

  • 2

    Place the tempeh strips in the skillet and sear for 3-4 minutes per side until they are golden brown and crispy.

  • 3

    In a large mixing bowl, combine the fresh baby spinach and cooked quinoa.

  • 4

    In a small jar or bowl, whisk together the lemon juice and nutritional yeast with a teaspoon of water to create a smooth dressing.

  • 5

    Add the crispy tempeh to the bowl and drizzle the lemon-yeast dressing over the top.

  • 6

    Toss everything together until the greens are slightly wilted and the quinoa is well distributed.

  • 7

    Sprinkle with pumpkin seeds and serve immediately while the tempeh is still warm.