Buddha Bowl with Honey and Mustard Dressing


  1. Cook the quinoa for 8 minutes until fluffy.
  2. Slice and blanch the runner beans.
  3. Prepare and slice the avocado.
  4. Dice the red onion and slice the cherry tomatoes.
  5. Wash the spring onions and leaves.
  6. Arrange the salad items as per photo using the coked qui-noa, vegetables and salad then dress with the honey and mustard dressing.
  7. Garnish with slices of jalapeños.