Place 1/4 cup of water with 1/8 cup of red quinoa in a saucepan and bring to a boil. Once boiled, cook for about 10 minutes or until quinoa is fluffy when forked with a knife and water has fully absorbed into the quinoa.
Combine the ginger, shallots and carrots into a food processor and pulse until carrots are minced finely. Add in the rest of the ingredients and pulse until creamy. Set aside.
Place your cucumber noodles, quinoa, kale and 1/2 cup dressing into a bowl and toss to combine thoroughly.
Put the noodles and kale into a bowl and top with sunflower seeds, avocado, and chickpeas. Enjoy!