BBQ Tempeh Kale Salads

Add the quinoa, 1 cup water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until the spirals burst and all of the water is absorbed, about 10 to 12 minutes.

In a small bowl, combine the champagne vinegar, lemon juice, 1 tbsp olive oil and a pinch of salt and pepper. Whisk the lemon vinaigrette to combine.

Halve the peach and remove the pit. Thinly slice the flesh. Halve the avocado, remove the pit, and thinly slice the flesh.

Destem the kale and thinly slice the leaves. Add the leaves to a large bowl with just 2 tsp of the lemon vinaigrette and massage with your hands for about 1 minute. Add the cooked quinoa to the massaged kale and toss to combine.

Place a large non-stick skillet over high heat with 2 tbsp vegetable oil. Cut the tempeh into cubes and toss in the BBQ seasoning and ¼ tsp salt. Once the oil is hot, add the BBQ tempeh and cook the until golden brown and caramelized, stirring frequently, about 4 to 6 minutes.

Divide the kale and quinoa between large bowls. Top with BBQ tempeh, sliced peaches, sliced avocado and Peruvian peppers. Drizzle with the remaining lemon vinaigrette.