BBQ TEMPEH QUINOA SALAD

Vegan | Gluten Free | Dairy Free

INGREDIENTS: Quinoa, tempeh, BBQ sauce, ginger, garlic, maple syrup, red onion, bell pepper, romaine lettuce, corn , cilantro, avocado, salt, pepper, olive oil

Cook quinoa according to package. Transfer the quinoa to a large bowl and fluff with a fork. Set aside.

INSTRUCTIONS:

Prepare tempeh the make BBQ sauce by combining all ingredients for sauce into a small bowl and whisk together. Set aside.

INSTRUCTIONS:

Place olive oil or sesame oil in a skillet. Heat skillet to medium heat and place tempeh in the skillet. Sear the tempeh 3-5 minutes on each side until crispy.

INSTRUCTIONS:

After searing, add BBQ sauce to the pan, covering the tempeh. Mix thoroughly. Cook again for 2-3 minutes, coating each side.

INSTRUCTIONS:

Toss the quinoa with the chopped vegetables. Place the BBQ tempeh on top and add extra sauce. Toss again.

INSTRUCTIONS:

Garnish with avocado, cilantro, salt and pepper to taste. Serve into bowls or plates. Serves 1 large salad or 2 smaller individual salads.

INGREDIENTS:

CotterCrunch.com

FULL RECIPE AT: