Preparation:   

Preparation time: 15 mins

Cooking time: 30 mins

Serving: 6

Ingredients:

  Buddha Bowl

• 1 heaping cup quinoa, cooked
• 1 handful baby greens (spinach or lambs lettuce)
• 1/4 cup cucumber, chopped
• 1/2 zucchini, spirazlied or grated
• 1/3 cup purple cabbage, thinly sliced
• 1/2 cup edamame beans
• 1 avocado

  Mustard Paprika Dressing

• 2 tbsp olive oil
• 2 tbsp apple cider vinegar
• 2 tsp dijon mustard
• 1 clove garlic , finely chopped
• 1/2 tsp paprika
• pinch salt

Instructions:

1. Prepare the veg: chop cucumber, spiralize zucchini using a spiralizer (or grate with a cheese grater), thinly slice cabbage using a mandoline or a sharp knife. If using frozen edamame, steam for 3-5 minutes until al-dente.
2. Between two bowls, divide cooked quinoa*, leafy greens, cucumber, zucchini, cabbage, edamame beans, and avocado.
3. Prepare dressing by mixing oil, apple cider vinegar, and mustard, diced garlic, paprika and salt. Stir well with a fork to combine. Pour dressing over buddha bowl, using as much as desired.