Name: Grilled Tempeh with Steamed Broccoli and Garlic Herb Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.3 ounces Tempeh; 0.5 cup cooked Quinoa; 1 cup Broccoli florets; 1 tablespoon Tamari; 1 clove Garlic; 1 tablespoon Lemon juice; 1 tablespoon fresh Parsley

Grilled Tempeh with Steamed Broccoli and Garlic Herb Quinoa

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

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh with Steamed Broccoli and Garlic Herb Quinoa

Char-grilled tempeh glazed in savory tamari and ginger, paired with fluffy garlic-herb quinoa and tender steamed broccoli finished with a bright squeeze of lemon.

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NUTRITION

Protein

43.2g

Fat

20.8g

Carbs

45g

SERVINGS

1 serving

INGREDIENTS

6.3 ounces Tempeh

0.5 cup cooked Quinoa

1 cup Broccoli florets

1 tablespoon Tamari

1 clove Garlic

1 tablespoon Lemon juice

1 tablespoon fresh Parsley

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PREPARATION

1
Slice the tempeh into thin strips and marinate in tamari for 10 minutes to infuse flavor.
2
Prepare the quinoa by simmering in water until all liquid is absorbed and the grains are fluffy.
3
Heat a grill pan over medium-high heat and sear the tempeh strips until dark grill marks appear on both sides.
4
Steam the broccoli florets in a steamer basket for 4-5 minutes until they are tender-crisp and vibrant green.
5
Finely mince the garlic and parsley, then fold them into the warm quinoa along with the fresh lemon juice.
6
Arrange the grilled tempeh alongside the garlic-herb quinoa and steamed broccoli on a plate and serve immediately.