Grilled Tempeh and Quinoa Power Salad with Edamame

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

Grilled Tempeh and Quinoa Power Salad with Edamame

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh and Quinoa Power Salad with Edamame

Grilled marinated tempeh served over a bed of fluffy quinoa, shelled edamame, and fresh baby spinach with a bright and zesty lemon-tamari dressing.

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NUTRITION

447kcal
Protein
39.3g
Fat
20.1g
Carbs
36.3g

SERVINGS

1 serving

INGREDIENTS

4.75 ounces Tempeh

0.33 cup Cooked Quinoa

0.5 cup Shelled Edamame

2 cups Baby Spinach

1 tablespoon Lemon Juice

1 teaspoon Tamari

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PREPARATION

  • 1

    Slice tempeh into thin strips and marinate in tamari and lemon juice for ten minutes.

  • 2

    Heat a non-stick grill pan or skillet over medium-high heat.

  • 3

    Grill the tempeh for 3-4 minutes per side until golden brown and slightly charred.

  • 4

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

  • 5

    Add the grilled tempeh to the bowl.

  • 6

    Drizzle with any remaining marinade and toss gently to combine.

Grilled Tempeh and Quinoa Power Salad with Edamame

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

Grilled Tempeh and Quinoa Power Salad with Edamame

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh and Quinoa Power Salad with Edamame

Grilled marinated tempeh served over a bed of fluffy quinoa, shelled edamame, and fresh baby spinach with a bright and zesty lemon-tamari dressing.

NUTRITION

447kcal
Protein
39.3g
Fat
20.1g
Carbs
36.3g

SERVINGS

1 serving

INGREDIENTS

4.75 ounces Tempeh

0.33 cup Cooked Quinoa

0.5 cup Shelled Edamame

2 cups Baby Spinach

1 tablespoon Lemon Juice

1 teaspoon Tamari

PREPARATION

  • 1

    Slice tempeh into thin strips and marinate in tamari and lemon juice for ten minutes.

  • 2

    Heat a non-stick grill pan or skillet over medium-high heat.

  • 3

    Grill the tempeh for 3-4 minutes per side until golden brown and slightly charred.

  • 4

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

  • 5

    Add the grilled tempeh to the bowl.

  • 6

    Drizzle with any remaining marinade and toss gently to combine.