NUTRITION

SERVINGS

INGREDIENTS

7 oz Tempeh

0.5 cup Cooked quinoa

0.5 tsp Olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

1 tbsp Nutritional yeast

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Dried oregano

1 cup Baby spinach

0.5 cup Cherry tomatoes

1 clove Garlic

PREPARATION

• 1

  Steam the tempeh for 10 minutes to remove any bitterness, then pat dry and cut into small cubes.

• 2

  In a small bowl, whisk together the lemon juice, lemon zest, dried oregano, sea salt, black pepper, and nutritional yeast.

• 3

  Heat the olive oil in a large skillet over medium heat and add the minced garlic, sautéing until fragrant.

• 4

  Add the cubed tempeh to the skillet and cook for 5-7 minutes, turning occasionally until the edges are golden and crisp.

• 5

  Stir in the cooked quinoa and halved cherry tomatoes, cooking for another 2 minutes until heated through.

• 6

  Remove the skillet from the heat, fold in the baby spinach until it just begins to wilt, and drizzle with the prepared lemon-herb dressing.