Name: Grilled Tempeh and Quinoa Salad with Chickpeas and Lemon Tahini Dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 175 grams Tempeh; 25 grams Cooked Quinoa; 35 grams Canned Chickpeas; 1 teaspoon Tahini; 1 tablespoon Lemon Juice; 1 cup Baby Spinach; 1/2 teaspoon Garlic Powder

Grilled Tempeh and Quinoa Salad with Chickpeas and Lemon Tahini Dressing

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

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh and Quinoa Salad with Chickpeas and Lemon Tahini Dressing

Char-grilled tempeh strips tossed with fluffy quinoa and protein-packed chickpeas, finished with a creamy lemon-tahini drizzle.

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NUTRITION

Protein

39.3g

Fat

23.4g

Carbs

33.4g

SERVINGS

1 serving

INGREDIENTS

175 grams Tempeh

25 grams Cooked Quinoa

35 grams Canned Chickpeas

1 teaspoon Tahini

1 tablespoon Lemon Juice

1 cup Baby Spinach

1/2 teaspoon Garlic Powder

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PREPARATION

1
Slice the tempeh into thin strips and season with garlic powder and a pinch of sea salt.
2
Heat a non-stick grill pan over medium-high heat and grill the tempeh for 3-4 minutes per side until golden and charred.
3
In a large mixing bowl, combine the baby spinach, cooked quinoa, and rinsed chickpeas.
4
In a small jar, whisk the tahini and lemon juice with a teaspoon of warm water until smooth.
5
Arrange the grilled tempeh over the salad base and finish with the creamy tahini drizzle.