Vegan Quinoa Salad with BBQ Tempeh
Ingredients
Quinoa Preparation
-
1
cup
quinoa
-
2
cups
water or veggie broth
-
a pinch
salt
BBQ Tempeh
-
8
ounces
tempeh (gluten-free)
-
½ to ⅔
cup
maple BBQ sauce or BBQ sauce of choice (gluten-free)
-
2
teaspoons
fresh grated ginger
-
½
teaspoon
minced garlic
-
½
tablespoon
maple syrup
-
to taste
sea salt and pepper
-
1–2
tablespoons
olive oil or sesame oil
Salad Fixings
-
1
small
red onion, chopped
-
1
medium
bell pepper, sliced
-
½ to 1
cup
cherry tomatoes, sliced
-
3 to 4
cups
chopped romaine or lettuce of choice
-
1
cup
corn kernels, cooked
-
1
cup
torn fresh cilantro
-
1
large
avocado, sliced
-
to taste
Kosher salt and pepper
-
to drizzle
olive oil and vinegar (optional)
Instructions
- Cook quinoa according to package instructions, using 2 cups of water for 1 cup of quinoa, and add a pinch of salt.
- Once cooked, fluff the quinoa with a fork and set aside.
- Prepare the BBQ tempeh by whisking together the BBQ sauce ingredients in a bowl.
- Heat olive or sesame oil in a skillet over medium-high heat and add the tempeh, searing for 3-5 minutes on each side until crispy.
- Pour the BBQ sauce over the tempeh and cook for an additional 2-3 minutes to caramelize the sauce.
- In a large bowl, combine the cooked quinoa with the chopped vegetables, then layer the BBQ tempeh on top.
- Garnish with avocado, cilantro, and season with salt and pepper to taste.
- Serve immediately or store in the fridge for meal prep.
Nutrition Facts (estimated)
Servings
3-4
Calories
482
Total fat
14.6g
Total carbohydrates
67.1g
Total protein
24.3g
Sodium
348.7mg
Cholesterol
0mg
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