1. Cook ½ cup dry quinoa per package instructions and let it cool. Toss the quinoa with the juice of one lemon, a tablespoon of olive oil, and crumbled feta. Set aside.
2. Prep your salad ingredients by slicing the grape tomatoes, dicing the pepper and radishes, measuring out chickpeas and edamame, and dicing your celery.
3. Assemble 4 mason jar salads with equal parts of the quinoa mixture on the bottom, followed by sliced grape tomatoes, diced orange pepper, diced radish, ¼ cup chickpeas, ¼ cup edamame, ¼ cup celery, and 1 cup of spinach.
4. Refrigerate for up to 4 days in sealed containers. When serving, flip jar upside down above a plate or bowl to enjoy.