Lunch · 15 min
Tempeh & Quinoa Kale Salad
33 gprotein
521 kcal · 53 g carbs · 22 g fat · one serving
Ingredients
| Tempeh | 120 g |
| Quinoa | 150 g |
| Kale | 50 g |
| Carrots | 50 g |
| Tahini | 10 g |
| Lemon Juice | 10 g |
Method
- Slice and pan-fry the tempeh until golden.
- Massage the kale with the lemon, then toss with the quinoa and grated carrot.
- Top with the tempeh and drizzle with tahini.
One serving as written. Weighed cooked: quinoa.
Values are estimates for one serving as written. Check packaging labels for allergens.
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