Along with summer comes flip-flops, weekend getaways, and of course, grilling. Burgers are an obvious (and delicious) option, but why not extend your repertoire of barbecue meals with this healthy, plant-based dish? Full of fresh vegetables, protein-packed quinoa, and a naturally sweet marinade, this dish will please any palate and help keep you fueled through that grueling day at the beach. (Because relaxing on the sand can be seriously tough.) 

14 Ingredients

  • For marinade:
  • 2 tablespoons almond, hemp, or grapeseed oil
  • 1/2 cup balsamic vinegar
  • 2 tablespoons water
  • 1 large clove garlic, minced
  • 1 tablespoon maple syrup
  • For bowl:
  • 1/2 package tempeh, sliced
  • 1/2 red bellow pepper, chopped
  • 1/2 yellow bellow pepper, chopped
  • 1 small eggplant, sliced
  • 2 small zucchini, slice
  • 1/4 red onion, cut into wedges
  • 1 cup cooked quinoa

Directions

<ol> <li>Combine all ingredients for marinade.&nbsp;Pour 1/4 cup into a small resealable bag, add tempeh, and seal bag.&nbsp;</li> <li>Pour remaining marinade into a separate&nbsp;large sealable bag. Add vegetables, and seal bag.</li> <li>Refrigerate tempeh and vegetables for at least 3 hours.</li> <li>Grill vegetables and tempeh (placing on a&nbsp;skewer, if necessary), cooking about 3 minutes per side. Remove from grill.</li> <li>Divde quinoa between two bowls and top with tempeh and veggies.</li></ol>

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