Quinoa ‘Shake It Up’ Salad

We’ve shaken things up for lunches with this fun recipe. Using protein-packed quinoa, this vegan friendly salad is jazzed up with a citrusy dressing and plenty of texture. Don’t have mason jars on hand? No problem! Just skip the assembly instructions and mix everything in your favorite large salad bowl.

4 large or 8 small
2 cups water
1 cup Natural Grocers Brand Bulk Organic Quinoa , (white or tri color), rinsed
1 package tempeh
4 tablespoons Natural Grocers Brand Organic Extra Virgin Olive Oil, divided
2 stalks organic celery
1 pound organic broccolini
1 organic shallot
  Juice from medium organic lemon, (about 3 tablespoons)
  Zest and juice from ½ an organic orange, (about 2-3 tablespoons of juice)
2 teaspoons Natural Grocers Brand Organic Grade A Dark Maple Syrup
  Natural Grocers Brand Bulk Real Salt and Organic Ground Black Pepper , to taste
4 cups Organic Baby Spinach
1⁄2 cup Natural Grocers Brand Bulk Organic Dried Cranberries
1 cup crumbled vegan feta
1⁄3 cup Natural Grocers Brand Bulk Organic Pecan Pieces, (or nuts of choice)
  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