Step 1

Combine the orange juice, olive oil, balsamic and cumin in a 500ml glass jar with a tight-fitting lid.

Step 2

Place the quinoa in the bottom of the jar and top with beetroot, zucchini, carrot, cottage cheese, pepitas and mixed salad leaves. Cover with the lid and secure. Place in the fridge until required (up to 1 day).

Step 3

To serve, turn into a bowl. Toss to coat with dressing.