Name: Grilled Tempeh Steaks with Creamy Quinoa and Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 130g Tempeh; 1/2 cup Cooked Quinoa; 2 cups Fresh Spinach; 3 tbsp Nonfat Greek Yogurt; 1 tsp Olive Oil; 1/2 tbsp Tamari; 1/2 tbsp Nutritional Yeast

Grilled Tempeh Steaks with Creamy Quinoa and Spinach

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

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh Steaks with Creamy Quinoa and Spinach

Charred tempeh steaks seasoned with tamari and garlic, served over a bed of fluffy quinoa and wilted spinach with a swirl of tangy, creamy Greek yogurt.

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NUTRITION

Protein

40.1g

Fat

21.4g

Carbs

37.5g

SERVINGS

1 serving

INGREDIENTS

130g Tempeh

1/2 cup Cooked Quinoa

2 cups Fresh Spinach

3 tbsp Nonfat Greek Yogurt

1 tsp Olive Oil

1/2 tbsp Tamari

1/2 tbsp Nutritional Yeast

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PREPARATION

1
Slice the tempeh into thick steaks and marinate in tamari and a pinch of garlic powder for 10 minutes.
2
Heat olive oil in a grill pan over medium-high heat and sear the tempeh for 4-5 minutes per side until golden brown and charred.
3
While tempeh grills, warm the cooked quinoa in a separate pan over medium heat and stir in the fresh spinach until just wilted.
4
Remove the quinoa from heat and fold in the nutritional yeast and Greek yogurt until the mixture is rich and creamy.
5
Plate the creamy quinoa and spinach base and top with the hot grilled tempeh steaks.