Ingredients:



• 3 tsp fresh lemon juice
• 1 tsp extra virgin olive oil
• 1 tsp Dijon mustard
• 80g (1/2 cup) cooked quinoa (about 40g uncooked)
• 30g sliced smoked salmon
• 1 small beetroot, peeled, coarsely grated
• 1/2 zucchini,coarsely grated
• 1 small carrot, peeled,coarsely grated
• 25g mixed salad leaves
• 1 tbs cottage cheese
• 1 tsp pepitas 

Source - Taste.com.au

Method:

Step 1

Combine the lemon juice, oil and mustard in a 500ml (2 cups) glass jar with a tight-fitting lid.

Step 2

Place the quinoa, salmon, beetroot, zucchini, carrot, salad leaves, cottage cheese and pepitas in the jar. Cover with lid and secure. Place in the fridge until ready to serve.

Step 3

Turn the salad into a serving bowl and toss to coat.