1. In a small saucepan, bring water to a boil. Add the quinoa, cover, reduce heat to low, and cook for 20 minutes, or until quinoa is soft. Remove from heat and uncover; fluff with a fork and let cool for about 10 minutes. Quinoa can be warm, but not too hot before going in the jars.  
2. Proceed with recipe while quinoa cooks: Slice tempeh into 1/8-inch thick slices crosswise. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil, swirl to coat, and add tempeh slices. Sizzle for about 2 minutes each side, or until crispy. Place cooked tempeh on a plate and set aside. If tempeh will not fit in one batch, crisp in 2 batches. Note that this will require more olive oil than listed.
3. While waiting for quinoa to cook/cool, dice celery and dump into a large bowl. Remove the head from the broccoli stalks and set aside. Peel the stalks, remove tough end, dice, and add to celery. Give it a stir or two to mix up the celery and broccoli stalk. Break/chop broccoli heads into bite-sized florets.
4. Peel and mince the shallot until you have about 4 teaspoons worth. Dump into a small bowl. Add remaining olive oil, lemon juice, orange zest, orange juice, and maple syrup, whisking together until combined. Add salt and pepper as needed for taste.
5. For assembly: Divide ingredients evenly among four quart-sized wide-mouth mason jars, starting with the dressing (about 2 tablespoons). Layer in celery/broccoli stalk (about ½ cup), quinoa (about a heaping ½ cup), tempeh (about 4-5 slices), broccoli florets (about ½ cup), spinach (1 cup), cranberries (about 2 tablespoons), feta (about a ¼ cup), and top with nuts. Seal tightly with the lid and store in the refrigerator up to four days. Note: For smaller servings, use pint-sized mason jars and use half of the suggested amounts above for each small serving. This will make eight small salads.
6. When ready to eat, double check that lid is on tight. Shake vigorously until the dressing is incorporated throughout and ingredients are mixed up. Enjoy straight out of the jar or dump out into a plate or bowl to eat.

Wine Pairing

Recommended Wine Style: Pinot Grigio

• CANDONI PINOT GRIGIO