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.
Between two bowls, divide cooked quinoa*, leafy greens, cucumber, zucchini, cabbage, edamame beans, and avocado.
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.
*To make 1 cup cooked quinoa: combine 1/3 cup quinoa and 2/3 cup water in a pot. Bring to a boil, then reduce heat and simmer for 12-15 minutes.I like to prepare a big batch of quinoa to last me through the week, so it's ready for buddha bowls like this. 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