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*Cooked quinoa: I like to prepare a big batch of quinoa to last me through the week, so it’s ready for buddha bowls like this. When cooking quinoa follow package instructions, generally the ratios are 2:1 water to quinoa. Bring to a boil and simmer for 12-15 minutes. Quinoa will keep in fridge for up to one week.
Mustard Paprika Dressing will keep in fridge for up to 5 days.
I’ve used a spiralizer to make my zucchini into noodles, however it’s not necessary for this recipe. If you don’t have one simply grate the zucchini using a cheese grater.
I’ve used a mandoline to thinly slice my cabbage, however it’s not necessary for this recipe. If you don’t have one simply slice the cabbage very thinly with a sharp knife.
Nutrition information is a rough estimate