Preheat the oven to 425ºF.
Cook the quinoa according to the directions on the packet. Fluff with a fork. Set aside to cool.
Make tempeh croutons: Meanwhile, transfer the tempeh to a large rimmed nonstick baking sheet. Toss with olive oil, garlic powder, paprika, and salt. Bake at 425ºF for about 15 minutes, or until golden and crispy.
Make the dressing: Whisk the olive oil, red wine vinegar, Dijon mustard, salt, pepper, and oregano in a small bowl, or shake the dressing ingredients in a jar with a tight fitted lid. Grate or press the garlic directly into the bowl and mix to combine.
For serving (Option 1): Divide the dressing equally between three (32-ounce) mason jars. Add ½ cup cucumber, pepper, tomatoes, edamame, and carrots to each jar. Divide the tempeh evenly between the 3 jars. Add ½ cup cooked quinoa, and 1 cup kale to each jar and cover. Refrigerate for up to 4 days. Shake well before serving.
For serving (Option 2): Transfer the cucumber, peppers, tomatoes, edamame, carrots, tempeh croutons, quinoa, and kale to a large bowl. Mix to combine. Add the dressing and toss until the salad is evenly coated with the dressing.