Grilled Tempeh Salad with Edamame and Quinoa

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

Grilled Tempeh Salad with Edamame and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh Salad with Edamame and Quinoa

Marinated tempeh strips grilled until golden and tossed with quinoa, shelled edamame, and crisp bell peppers in a creamy lemon-tahini dressing.

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NUTRITION

512kcal
Protein
40g
Fat
23.4g
Carbs
46.6g

SERVINGS

1 serving

INGREDIENTS

130g Tempeh

40g Shelled Edamame

1/2 cup Cooked Quinoa

2 cups Baby Spinach

50g Red Bell Pepper, diced

10g Tahini

1 tbsp Lemon Juice

1 tbsp Coconut Aminos

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PREPARATION

  • 1

    Slice the tempeh into thin strips and marinate in coconut aminos for 10 minutes.

  • 2

    Heat a grill pan over medium-high heat and cook the tempeh for 3-4 minutes per side until charred and golden.

  • 3

    In a large bowl, combine the cooked quinoa, steamed edamame, fresh baby spinach, and diced red bell pepper.

  • 4

    In a small jar, whisk together the tahini and lemon juice with a teaspoon of warm water until smooth and creamy.

  • 5

    Arrange the grilled tempeh over the salad base and drizzle with the tahini dressing before serving.

Grilled Tempeh Salad with Edamame and Quinoa

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

Grilled Tempeh Salad with Edamame and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh Salad with Edamame and Quinoa

Marinated tempeh strips grilled until golden and tossed with quinoa, shelled edamame, and crisp bell peppers in a creamy lemon-tahini dressing.

NUTRITION

512kcal
Protein
40g
Fat
23.4g
Carbs
46.6g

SERVINGS

1 serving

INGREDIENTS

130g Tempeh

40g Shelled Edamame

1/2 cup Cooked Quinoa

2 cups Baby Spinach

50g Red Bell Pepper, diced

10g Tahini

1 tbsp Lemon Juice

1 tbsp Coconut Aminos

PREPARATION

  • 1

    Slice the tempeh into thin strips and marinate in coconut aminos for 10 minutes.

  • 2

    Heat a grill pan over medium-high heat and cook the tempeh for 3-4 minutes per side until charred and golden.

  • 3

    In a large bowl, combine the cooked quinoa, steamed edamame, fresh baby spinach, and diced red bell pepper.

  • 4

    In a small jar, whisk together the tahini and lemon juice with a teaspoon of warm water until smooth and creamy.

  • 5

    Arrange the grilled tempeh over the salad base and drizzle with the tahini dressing before serving.