Step 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.

Step 2

Between two bowls, divide cooked quinoa*, leafy greens, cucumber, zucchini, cabbage, edamame beans, and avocado.

Step 3

Prepare dressing by mixing oil, apple cider vinegar, mustard, diced garlic, paprika and salt. Stir well with a fork to combine. Pour dressing over buddha bowl, using as much as desired.