Crispy Tempeh and Quinoa Salad with Edamame

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

Crispy Tempeh and Quinoa Salad with Edamame

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh and Quinoa Salad with Edamame

Pan-seared tempeh cubes tossed with fluffy quinoa, shelled edamame, and vibrant kale in a light ginger-soy dressing, finished with a toasted sesame crunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

426kcal
Protein
36g
Fat
19.2g
Carbs
35.8g

SERVINGS

1 serving

INGREDIENTS

115 grams Tempeh

60 grams Shelled Edamame

60 grams Cooked Quinoa

50 grams Fresh Kale

1 tablespoon Liquid Aminos

1 tablespoon Rice Vinegar

1 teaspoon Sesame Seeds

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Steam the shelled edamame until tender and bright green.

  • 2

    Prepare the quinoa according to package directions and set aside to cool slightly.

  • 3

    Slice the tempeh into small cubes and sear in a dry non-stick skillet over medium-high heat until golden and crispy on all sides.

  • 4

    Finely chop the kale and massage it with a teaspoon of the rice vinegar in a large bowl until it softens and turns dark green.

  • 5

    In a small jar, whisk together the liquid aminos and the remaining rice vinegar to create a simple dressing.

  • 6

    Add the cooked quinoa, edamame, and crispy tempeh to the bowl with the kale.

  • 7

    Drizzle the dressing over the salad, toss well to combine, and sprinkle with sesame seeds for a nutty finish.

Crispy Tempeh and Quinoa Salad with Edamame

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

Crispy Tempeh and Quinoa Salad with Edamame

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh and Quinoa Salad with Edamame

Pan-seared tempeh cubes tossed with fluffy quinoa, shelled edamame, and vibrant kale in a light ginger-soy dressing, finished with a toasted sesame crunch.

NUTRITION

426kcal
Protein
36g
Fat
19.2g
Carbs
35.8g

SERVINGS

1 serving

INGREDIENTS

115 grams Tempeh

60 grams Shelled Edamame

60 grams Cooked Quinoa

50 grams Fresh Kale

1 tablespoon Liquid Aminos

1 tablespoon Rice Vinegar

1 teaspoon Sesame Seeds

PREPARATION

  • 1

    Steam the shelled edamame until tender and bright green.

  • 2

    Prepare the quinoa according to package directions and set aside to cool slightly.

  • 3

    Slice the tempeh into small cubes and sear in a dry non-stick skillet over medium-high heat until golden and crispy on all sides.

  • 4

    Finely chop the kale and massage it with a teaspoon of the rice vinegar in a large bowl until it softens and turns dark green.

  • 5

    In a small jar, whisk together the liquid aminos and the remaining rice vinegar to create a simple dressing.

  • 6

    Add the cooked quinoa, edamame, and crispy tempeh to the bowl with the kale.

  • 7

    Drizzle the dressing over the salad, toss well to combine, and sprinkle with sesame seeds for a nutty finish.