Crispy Tempeh and Quinoa Power Salad with Lemon-Tahini Dressing

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

Crispy Tempeh and Quinoa Power Salad with Lemon-Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh and Quinoa Power Salad with Lemon-Tahini Dressing

Pan-seared tempeh and fluffy quinoa tossed with fresh spinach and cucumber, finished with a creamy lemon-tahini dressing.

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NUTRITION

443kcal
Protein
41.6g
Fat
19.4g
Carbs
31.9g

SERVINGS

1 serving

INGREDIENTS

140 grams Tempeh

1/4 cup Cooked Quinoa

3 tablespoons Nutritional Yeast

2 cups Fresh Spinach

1/2 cup Chopped Cucumber

1 teaspoon Tahini

1 tablespoon Lemon Juice

1/4 teaspoon Garlic Powder

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PREPARATION

  • 1

    Slice the tempeh into thin, bite-sized strips or cubes.

  • 2

    Toss the tempeh with nutritional yeast and garlic powder until evenly coated.

  • 3

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

  • 4

    In a small bowl, whisk together the tahini, lemon juice, and a tablespoon of water to create a smooth dressing.

  • 5

    Place the fresh spinach in a large bowl and top with the cooked quinoa and chopped cucumber.

  • 6

    Add the crispy tempeh to the salad and drizzle the lemon-tahini dressing over the top before serving.

Crispy Tempeh and Quinoa Power Salad with Lemon-Tahini Dressing

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

Crispy Tempeh and Quinoa Power Salad with Lemon-Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh and Quinoa Power Salad with Lemon-Tahini Dressing

Pan-seared tempeh and fluffy quinoa tossed with fresh spinach and cucumber, finished with a creamy lemon-tahini dressing.

NUTRITION

443kcal
Protein
41.6g
Fat
19.4g
Carbs
31.9g

SERVINGS

1 serving

INGREDIENTS

140 grams Tempeh

1/4 cup Cooked Quinoa

3 tablespoons Nutritional Yeast

2 cups Fresh Spinach

1/2 cup Chopped Cucumber

1 teaspoon Tahini

1 tablespoon Lemon Juice

1/4 teaspoon Garlic Powder

PREPARATION

  • 1

    Slice the tempeh into thin, bite-sized strips or cubes.

  • 2

    Toss the tempeh with nutritional yeast and garlic powder until evenly coated.

  • 3

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

  • 4

    In a small bowl, whisk together the tahini, lemon juice, and a tablespoon of water to create a smooth dressing.

  • 5

    Place the fresh spinach in a large bowl and top with the cooked quinoa and chopped cucumber.

  • 6

    Add the crispy tempeh to the salad and drizzle the lemon-tahini dressing over the top before serving.