Cook quinoa as directed on package; set aside.

Chop bell pepper, squash and peaches, cube pineapple if not already cubed, and heat corn until warm.

Layer 4 individual dishes with 1 cup shredded butter lettuce. Place 1/4 of each fruit and vegetable on the lettuce. Add quinoa, leaving the center open for 1/2 cup of cottage cheese. Top with 2 tablespoon sunflower seeds and serve immediately.