Summer Glow Buddha Bowl with House Vinaigrette recipes

Ingredients

• 3 tablespoons (45 mL) red wine vinegar
• 2 tablespoons (30 mL) fresh lemon juice
• 2 tablespoons (30 mL) Dijon mustard
• 1 medium clove garlic, minced
• 2 teaspoons (10 mL) pure maple syrup, or to taste
• 1/2 teaspoon pink Himalayan salt or fine sea salt, or to taste
• freshly ground black pepper
• 6 to 8 tablespoons (90 to 125 mL) extra-virgin olive oil, to taste
• 1 1/2 cups (300 g) uncooked quinoa (I use rainbow, but any kind works)
• 2 tablespoons (30 mL) extra-virgin olive oil
• 2 cups (180 g) fresh green beans, ends trimmed and chopped into bite-sized pieces
• 2 cups (170 g) fresh snap peas, ends trimmed and chopped into bite-sized pieces
• 2 cups (220 g) yellow zucchini, sliced into half-moons
• Himalayan salt
• 1 to 2 cups (30 to 60 g) fresh baby spinach
• 1 medium carrot, peeled and spiralized/julienned*
• 1 medium beet, peeled and spiralized/julienned**
• 1 to 2 large ripe avocados, pitted and sliced
• 3/4 cup (120 g) toasted pepita seeds***

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