Crispy Lentil and Quinoa Power Salad with Edamame

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

Crispy Lentil and Quinoa Power Salad with Edamame

YOUR SOLIN GENERATED RECIPE

Crispy Lentil and Quinoa Power Salad with Edamame

Pan-seared seitan and oven-roasted lentils tossed with quinoa and edamame over fresh greens, finished with a zesty lemon-herb dressing and a satisfyingly toasted crunch.

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NUTRITION

336kcal
Protein
43g
Fat
6.9g
Carbs
34.7g

SERVINGS

1 serving

INGREDIENTS

120g Seitan

60g Shelled Edamame

40g Cooked Quinoa

30g Cooked Lentils

80g Fresh Spinach

1 tbsp Nutritional Yeast

Lemon-Mustard Dressing

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PREPARATION

  • 1

    Preheat oven to 400°F (200°C).

  • 2

    Spread cooked lentils on a baking sheet and roast for 15 minutes until crispy.

  • 3

    Sear cubed seitan in a non-stick skillet over medium heat until golden brown.

  • 4

    Steam the edamame until tender and bright green.

  • 5

    In a large bowl, combine spinach, quinoa, edamame, and seitan.

  • 6

    Whisk lemon juice, mustard, garlic powder, and nutritional yeast to make the dressing.

  • 7

    Toss the salad with the dressing and top with the crispy roasted lentils.

Crispy Lentil and Quinoa Power Salad with Edamame

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

Crispy Lentil and Quinoa Power Salad with Edamame

YOUR SOLIN GENERATED RECIPE

Crispy Lentil and Quinoa Power Salad with Edamame

Pan-seared seitan and oven-roasted lentils tossed with quinoa and edamame over fresh greens, finished with a zesty lemon-herb dressing and a satisfyingly toasted crunch.

NUTRITION

336kcal
Protein
43g
Fat
6.9g
Carbs
34.7g

SERVINGS

1 serving

INGREDIENTS

120g Seitan

60g Shelled Edamame

40g Cooked Quinoa

30g Cooked Lentils

80g Fresh Spinach

1 tbsp Nutritional Yeast

Lemon-Mustard Dressing

PREPARATION

  • 1

    Preheat oven to 400°F (200°C).

  • 2

    Spread cooked lentils on a baking sheet and roast for 15 minutes until crispy.

  • 3

    Sear cubed seitan in a non-stick skillet over medium heat until golden brown.

  • 4

    Steam the edamame until tender and bright green.

  • 5

    In a large bowl, combine spinach, quinoa, edamame, and seitan.

  • 6

    Whisk lemon juice, mustard, garlic powder, and nutritional yeast to make the dressing.

  • 7

    Toss the salad with the dressing and top with the crispy roasted lentils.