Make the pickled red onions: Add thinly sliced onions to a 10 oz mason jar or container. Pour in ½ cup vinegar, sugar, and salt. Add more vinegar if needed until the jar is about ⅔ full. Fill the rest with filtered water until onions are covered. Shake well and refrigerate for 20–30 minutes.

Make the cabbage slaw: In a large bowl, combine sliced cabbage and celery. Add lemon juice, dijon mustard, olive oil, honey, salt, and pepper (or combine in mason jar first). Toss until well coated. Set aside or refrigerate until ready to serve.

Make the easy ranch: Whisk together all ingredients in a small bowl until smooth. Taste and adjust seasoning if needed. Add water if you prefer it thinner. Keep chilled until ready to drizzle.

Make the soy curls: Rehydrate soy curls by soaking in vegetable broth for 5–10 minutes. Drain and squeeze out excess liquid. In a skillet over medium heat, add olive oil and cook soy curls for about 10 minutes, stirring until crispy. Add the buffalo sauce: Make the buffalo sauce by combining the Frank’s hot sauce, melted butter, vinegar, paprika, garlic powder. Add ½ of the buffalo sauce mixture to the soy curls (more if you’d like). Stir to coat and cook for 1–2 more minutes.

Assemble the bowls: Starting with a base of quinoa, add the slaw, pickled onions, buffalo soy curls, and easy ranch. Enjoy with extra buffalo sauce.