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vegan quinoa salad with bbq tempeh

BBQ Tempeh Vegan Quinoa Salad

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5 from 3 reviews

  • Author: Lindsay Cotter
  • Total Time: 25 minutes
  • Yield: 3-4 1x
  • Diet: Vegan


Vegan quinoa salad with BBQ tempeh is a protein-packed meal with southwest flavors. Make this salad recipe today for a nutritious lunch or dinner.


Units Scale


  • 1 cup quinoa, 2 cups water or veggie broth
  • pinch of salt


  • 8 ounces tempeh (gluten free), crumbled
  • 1/2 cup to 2/3 cup maple bbq sauce or bbq sauce of choice (gluten free) – If using my recipe HERE, you will need the following:
    • 1/2 cup gluten free BBQ sauce
    • 2 teaspoon fresh grated ginger or 1/2 teaspoon ground ginger
    • 1/2 teaspoon minced garlic
    • 1/2 Tablespoon maple syrup (adjust to your likeness)
    • sea salt an pepper to taste
  • 12 Tablespoons olive oil or sesame oil


  • 1 small red onion, chopped
  • 1 bell pepper, sliced
  • 1/2 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
  • Kosher salt and pepper to taste
  • Olive oil and vinegar to drizzle (optional)


Prepare the quinoa

  1. Cook quinoa according to package. I used 2 cups water to 1 cup quinoa. Bring the water or broth to a boil in a large saucepan. If using water, add a pinch of salt.  Add the quinoa, stir once, and return to a boil. Reduce to medium low. Cook covered, over medium heat for 12 to 15 minutes or until quinoa has absorbed all the liquid.
  2. Transfer the quinoa to a large bowl and fluff with a fork. Set aside.

Prepare the BBQ tempeh

  1. Next, prepare tempeh. Full recipe is here.
  2. To prepare the maple bbq sauce, combine all ingredients for sauce into a small bowl and whisk together. Set aside. If short on time, may use 1/2 cup prepared BBQ sauce of choice. (I reduced the amount needed for this salad, but feel free to use up to 2/3 cup.)
  3. Place olive oil or sesame oil in a medium size pan/skillet. Heat skillet to medium heat and place sliced or crumbled tempeh in the pan/skillet. Turn skillet to medium high and sear the tempeh 3-5 minutes on each side until crispy.
  4. After searing, add BBQ sauce to the pan, covering the tempeh. Mix thoroughly.
  5. Cook again for 2-3 minutes, coating each side to caramelize the sauce on the tempeh.

Assemble the Salad

  1. Toss the quinoa with the chopped vegetables (bell pepper, tomatoes, romaine, corn). Place the BBQ tempeh on top and add any extra sauce of choice. Toss again.
  2. Garnish with avocado, cilantro, salt and pepper to taste.
  3. Serve into bowls or plates. Serves 1 large salad or 2 smaller individual salads.


This salad can be made ahead (minus the avocado) and kept in fridge for up to 3 day. Great for meal prep as well!

  • Prep Time: 10
  • Cook Time: 15
  • Category: salad
  • Method: stove
  • Cuisine: American


  • Serving Size: 3/4 c quinoa plus fixings
  • Calories: 482
  • Sugar: 11.5 g
  • Sodium: 348.7 mg
  • Fat: 14.6 g
  • Saturated Fat: 2.3 g
  • Carbohydrates: 67.1 g
  • Fiber: 16 g
  • Protein: 24.3 g
  • Cholesterol: 0 mg