Recipe: Rainbow salad jar
How to Make:
- Combine the orange juice, olive oil, balsamic and cumin in a 500ml glass jar with a tight-fitting lid.
- 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).
- To serve, turn into a bowl. Toss to coat with dressing.
Time for preparing:
1 min.
Servings:
Super easy
Ingredients:
- 1 tablespoon fresh orange juice
- 1 teaspoon olive oil
- 1 teaspoon white balsamic vinegar
- 1/2 teaspoon ground cumin
- 110g (1/2 cup) cooked quinoa
- 1 small beetroot, peeled, coarsely grated
- 1/2 zucchini, coarsely grated
- 1 small carrot, peeled, coarsely grated
- 2 tablespoons cottage cheese
- 2 teaspoons pepitas
- Handful of mixed salad leaves
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