heat a pan on low-medium heat + add avocado oil spray. once hot, add the frozen cauli rice and cover pan with a lid. continually bring up the lid to break up the frozen chunks. this process should be complete in 5 min or so. if you’re prepping a larger batch, cook the cauliflower in sections so that the pan isn’t too crowded
reheat pan with more avocado oil spray and add edamame. once cooked throughout, add into the bowl with the cauli rice
reheat the pan again with avocado oil spray and tamari. add the sugar snap peas and cover with a lid. keep checking up on them and stirring - I keep them cooking awhile because I like mine a little charred. once done, toss into the bowl
cook the quinoa according to package. save the rest in an air-tight container in the fridge
finish by chopping the cucumber. mix all ingredients together & serve with tamari, rice, watermelon tuna, pan-fried tofu, soba noodles, etc.