Prepare the BBQ Tempeh:

• Slice or cube the tempeh and steam for 5 minutes to reduce bitterness and help it absorb the marinade.

• In a medium bowl, whisk together the BBQ sauce, apple cider vinegar, olive oil, smoked paprika, garlic powder, black pepper, and water (if needed to thin). Add honey or maple syrup if using an unsweetened BBQ sauce.

• Toss the tempeh in the marinade, ensuring it’s fully coated. Let it marinate for at least 30 minutes, or up to overnight for more flavor.

• Cook using your preferred method: Bake: Preheat the oven to 375°F. Arrange tempeh on a lined baking sheet and bake for 20–25 minutes, flipping halfway. For extra crispiness, bake at 400°F for the last 2 minutes. Or Pan-Fry: Heat a small amount of oil in a pan over medium heat. Cook tempeh for 3–4 minutes per side until golden brown.

Cook the Quinoa:

• Rinse the quinoa under cold water using a fine-mesh strainer.

• In a small saucepan, bring 1 cup of water (or 1 ⅓ cup if using ⅔ cup uncooked quinoa) to a boil.

• Add the rinsed quinoa, reduce heat to low, cover, and let simmer for 12–15 minutes, or until the liquid is absorbed.

• Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork before serving.

Assemble the Salad: In a large bowl, combine mixed greens, cooked quinoa, BBQ tempeh, tomatoes, corn, shallot or red onion, and shredded carrots. Drizzle with dairy-free ranch or creamy dressing.

Top with diced avocado, fresh cilantro, and optional crushed tortilla chips or toasted pumpkin seeds for added crunch.

Serve immediately. See notes for storage tips.