This Vegan BBQ Tempeh Salad with Quinoa is a protein-packed meal that comes together quickly and easily. Make it today for a nutritious lunch or dinner, or meal prep for later!
I’ll never forget the first time I brought this salad to a potluck barbecue. My meat-loving friends were shocked when they found out the salad was packed with protein—and vegetarian! That’s when I knew I had a winner, a crowd-pleasing salad for anyone and everyone, whether you’re plant-based or not!
The quinoa really helps boost the plant protein and gives the salad a great texture, but really, it’s that smoky BBQ flavor in the marinated tempeh that makes this dish sooo flavorful and filling!
Ingredients and Substitutions
Below is an overview of the ingredients and instructions for this tempeh salad recipe. Please be sure to scroll down to the recipe card for the complete details and nutrition information!
- BBQ Tempeh – My BBQ tempeh recipe comes together with gluten-free tempeh, nightshade-free BBQ sauce, apple cider vinegar, olive oil, smoked paprika, garlic powder, black pepper, and optional maple syrup.
- Quinoa – Fluffy cooked quinoa adds carbohydrates, fiber, and plant-based protein for a hearty, filling salad.
- Fresh Produce – Mixed greens, tomatoes, corn, shallot or red onion, carrot, avocado, and cilantro create the bulk of the salad, adding color, nutrients, and crunch.
- Dressing – I used a smoky version of my dairy-free Ranch dressing, but any homemade or store-bought creamy salad dressing will work.
- Toppings – Optional but highly recommended, crushed gluten-free tortilla chips, toasted pumpkin seeds, or peanuts add a satisfying crunch.
How to Make BBQ Tempeh Salad with Quinoa
With easy-to-follow steps, you’ll have a nourishing, protein-packed salad on the table in no time.
- Prepare the tempeh. Steam the tempeh, and let it marinate in BBQ sauce. Then, bake or pan-fry in a skillet until crisp.
- Cook the quinoa. Rinse the quinoa under cold water, using a fine-mesh strainer. Then, cook in a small saucepan according to the package instructions. See recipe card for full instructions.
- Assemble. Combine the mixed greens, cooked quinoa, BBQ tempeh, and veggies in a large bowl.
- Dress. Drizzle the dressing on top.
- Top. Toss then add any desired toppings, and enjoy!
Tip: Stir in half the toppings, then sprinkle the rest over the top just before serving to keep the salad fresh and with balanced texture.
Possible Variations and Serving Suggestions
This salad makes about 4 hearty meal-sized portions or 6 lighter side servings if you’re serving it as a side dish at a party or potluck. It’s also very customizable!
- Tempeh – Feel free to use a premade marinated tempeh, such as smoky bacon tempeh, just be sure to check the ingredients to make sure the premade marinade is gluten-free.
- Protein – If you don’t need to keep this tempeh salad plant-based, you can use BBQ chicken instead. Or
- Quinoa – Substitute the quinoa with cooked white or brown rice, or cauliflower rice for a low-carb option.
- Veggies – Add to the veggies with options like baby spinach, roasted sweet potato, red cabbage, red bell pepper, green onions, or edamame.
- Freshness Tip – When assembling, mix in half of the toppings. Then, save the rest for garnish to keep the salad fresh and visually appealing.
- Serving – For a heartier meal, transfer the salad mixture to almond flour tortillas to make a wrap.
Storage and Meal Prep Tips:
To keep your BBQ tempeh quinoa salad fresh and tasty for meal prep, follow these storage tips:
- Store components separately: If possible, store the BBQ tempeh, quinoa, and salad components (like veggies and greens) in separate containers. This helps prevent sogginess, especially if you’re storing it for multiple days.
- Tempeh: After cooking, let the BBQ tempeh cool to room temperature. Store it in an airtight container in the refrigerator for up to 3-4 days.
Pro Tip – You can freeze the cooked BBQ tempeh for longer storage! After baking or pan-frying, let it cool completely. Then transfer it to a freezer-safe container or bag and freeze for up to 2 months. When you’re ready to use, thaw it in the fridge overnight, then reheat it in a skillet or oven until warmed through.
- Quinoa and veggies: Cooked quinoa can be kept in an airtight container in the fridge for up to 4 days. Raw veggies, if added separately, will last a couple of days in the fridge. If you mix the quinoa with veggies right away, it’s best consumed within 1-2 days.
- Dressing: If you have a dressing, store it separately to keep everything fresh. Dress the salad just before serving to avoid wilting the greens.
- Extras – If you like extra crunch, pack tortilla chips or pumpkin seeds separately and sprinkle them on just before eating!
Right before serving, garnish then enjoy!
More of Our Favorite
Gluten-Free Plant-Based Recipes
BBQ Tempeh Salad with Quinoa Recipe
- Total Time: 1 hour 22 minutes
- Yield: 3-4 1x
- Diet: Vegan
Description
Enjoy a hearty, plant-based meal with the sweet, savory, refreshing flavors and textures of this BBQ tempeh salad with quinoa and dairy-free Ranch dressing!
Ingredients
- 8 ounces gluten-free plain tempeh
- ½ cup Gluten-Free BBQ sauce (or Nightshade-Free BBQ sauce)
- 1 Tablespoon apple cider vinegar or lemon juice
- 2 Tablespoons olive oil or avocado oil
- ½ to 1 teaspoons smoked paprika, to taste
- 1 teaspoon garlic powder
- ¼ teaspoon black pepper
- 1–2 Tablespoons water (to thin, if needed)
- Optional: 1 Tablespoon honey or maple syrup (if using unsweetened BBQ sauce)
Salad
- 1 ¼ to 1 ½ cups cooked quinoa (½ to ⅔ cup uncooked)
- 4–5 cups mixed greens or shredded salad mix (such as romaine or Italian blend)
- ½ cup tomatoes (cherry or Roma), sliced
- ½–⅔ cup corn (grilled or canned, drained)
- ¼ cup shallot or red onion, thinly sliced
- ¼ cup shredded carrots (omit if the salad mix contains carrots)
- ¼ cup avocado, diced
- ¼ cup dairy-free ranch or creamy dressing of choice
- ¼ cup fresh cilantro, chopped
- Optional Toppings: Crushed tortilla chips or toasted pumpkin seeds for crunch
Instructions
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Prepare the BBQ Tempeh:
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Slice or cube the tempeh and steam for 5 minutes to reduce bitterness and help it absorb the marinade.
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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.
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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.
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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.
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Cook the Quinoa:
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Rinse the quinoa under cold water using a fine-mesh strainer.
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In a small saucepan, bring 1 cup of water (or 1 ⅓ cup if using ⅔ cup uncooked quinoa) to a boil.
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Add the rinsed quinoa, reduce heat to low, cover, and let simmer for 12–15 minutes, or until the liquid is absorbed.
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Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork before serving.
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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.
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Top with diced avocado, fresh cilantro, and optional crushed tortilla chips or toasted pumpkin seeds for added crunch.
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Serve immediately. See notes for storage tips.
Notes
Tip for Arranging – Mix in half of the toppings and save the rest for garnish to keep the salad fresh and visually appealing.
Storage Tips – Store components separately (BBQ tempeh, quinoa, and salad components) in separate containers. This helps prevent sogginess, especially if storing for multiple days.
Freezer Tip – Cooked BBQ tempeh can be frozen! Cool completely, then freeze in an airtight container for up to 2 months. Thaw overnight in the fridge and reheat before serving. Note: Freeze tempeh only — prepare quinoa and salad fresh for best texture.
Quick Tip – Feel free to use premade marinated tempeh, such as lightlife buffalo tempeh or smoky bacon tempeh, which are both gluten-free.
- Prep Time: 20 minutes
- Chill Time: 30 minutes
- Cook Time: 32 minutes
- Category: salad
- Method: stove
- Cuisine: American
Nutrition
- Serving Size: ¾ c quinoa plus fixings
- Calories: 344
- Sugar: 8.3 g
- Sodium: 262.9 mg
- Fat: 18.3 g
- Saturated Fat: 4.3 g
- Carbohydrates: 32.8 g
- Fiber: 6 g
- Protein: 16.9 g
- Cholesterol: 0 mg
Such a bowl of a delicious and healthy salad. I can eat this every day
Right? A fav here too!
This was absolutely delicious! It is so perfect for lunch at home…my new favorite.
Omg Lindsay, this has my name written all over it! I love your recipes so much. Thank you!