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.