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.)


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


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