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.

Lentil and Quinoa Power Salad with Crispy Tempeh

YOUR SOLIN GENERATED RECIPE

Lentil and Quinoa Power Salad with Crispy Tempeh

A protein-packed bowl of chilled lentils and quinoa tossed with fresh spinach, topped with pan-seared tempeh strips and a zesty lemon-mustard glaze.

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NUTRITION

420kcal
Protein
39.4g
Fat
15.4g
Carbs
41.5g

SERVINGS

1 serving

INGREDIENTS

120g Tempeh

80g Cooked Lentils

30g Cooked Quinoa

2 cups Fresh Spinach

2 tbsp Nutritional Yeast

1 tbsp Lemon Juice

1 tsp Dijon Mustard

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PREPARATION

  • 1

    Slice the tempeh into thin, even strips and coat them with one tablespoon of nutritional yeast and a pinch of sea salt.

  • 2

    Heat a high-quality non-stick skillet over medium-high heat and sear the tempeh strips for 3-4 minutes per side until they are golden and crispy.

  • 3

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

  • 4

    In a small jar or bowl, whisk together the lemon juice, Dijon mustard, and the remaining tablespoon of nutritional yeast to create the dressing.

  • 5

    Pour the dressing over the lentil and quinoa mixture, tossing thoroughly to ensure the spinach is lightly wilted and the grains are well coated.

  • 6

    Transfer the salad to a serving bowl and arrange the warm, crispy tempeh strips on top before serving.

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.

Lentil and Quinoa Power Salad with Crispy Tempeh

YOUR SOLIN GENERATED RECIPE

Lentil and Quinoa Power Salad with Crispy Tempeh

A protein-packed bowl of chilled lentils and quinoa tossed with fresh spinach, topped with pan-seared tempeh strips and a zesty lemon-mustard glaze.

NUTRITION

420kcal
Protein
39.4g
Fat
15.4g
Carbs
41.5g

SERVINGS

1 serving

INGREDIENTS

120g Tempeh

80g Cooked Lentils

30g Cooked Quinoa

2 cups Fresh Spinach

2 tbsp Nutritional Yeast

1 tbsp Lemon Juice

1 tsp Dijon Mustard

PREPARATION

  • 1

    Slice the tempeh into thin, even strips and coat them with one tablespoon of nutritional yeast and a pinch of sea salt.

  • 2

    Heat a high-quality non-stick skillet over medium-high heat and sear the tempeh strips for 3-4 minutes per side until they are golden and crispy.

  • 3

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

  • 4

    In a small jar or bowl, whisk together the lemon juice, Dijon mustard, and the remaining tablespoon of nutritional yeast to create the dressing.

  • 5

    Pour the dressing over the lentil and quinoa mixture, tossing thoroughly to ensure the spinach is lightly wilted and the grains are well coated.

  • 6

    Transfer the salad to a serving bowl and arrange the warm, crispy tempeh strips on top before serving.