She Strengthens

Summer Grilling Just Got a Whole Lot Healthier

As the sun shines brighter and the days grow longer, our appetite for outdoor cooking and refreshing meals grows too. While burgers are always a crowd-pleaser, why not try something new and nutritious this summer? Introducing a vibrant, plant-based dish that’s packed with protein, fiber, and flavor.

A Symphony of Flavors and Textures

This mouthwatering recipe combines the creaminess of quinoa, the crunch of fresh vegetables, and the savory goodness of tempeh, all tied together with a sweet and tangy marinade. Whether you’re a foodie, a health enthusiast, or simply looking for a quick and easy meal, this dish is sure to delight.

The Perfect Marinade

To bring out the best in your ingredients, you’ll need:

• 2 tablespoons of almond, hemp, or grapeseed oil
• 1/2 cup of balsamic vinegar
• 2 tablespoons of water
• 1 large clove of garlic, minced
• 1 tablespoon of maple syrup

The Star-Studded Cast of Ingredients

For the bowl:

• 1/2 package of tempeh, sliced
• 1/2 red bell pepper, chopped
• 1/2 yellow bell pepper, chopped
• 1 small eggplant, sliced
• 2 small zucchinis, sliced
• 1/4 red onion, cut into wedges
• 1 cup of cooked quinoa

Grilling Perfection

To bring it all together:

1. Combine the marinade ingredients and pour 1/4 cup into a small resealable bag with the tempeh. Seal and refrigerate for at least 3 hours.
2. Pour the remaining marinade into a separate large sealable bag with the vegetables. Seal and refrigerate for at least 3 hours.
3. Grill the vegetables and tempeh (on a skewer, if needed) for about 3 minutes per side.
4. Divide the quinoa between two bowls and top with the grilled tempeh and vegetables.

Get ready to fuel your summer adventures with this nutritious and delicious plant-based dish!