Carrot Miso-Ginger Cucumber Noodles with Sunflower Seeds, Chickpeas, Kale, Avocado and Red Quinoa
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Servings 2
- For the miso-ginger carrot dressing makes 3/4 cups:
- 1/2 large carrot
- 1 medium shallot minced
- 2 tsp minced ginger root
- 1 tbsp rice wine vinegar
- 1 tsp sesame oil
- 1/4 cup + 1 tsp canola oil
- 1/2 tsp soy sauce
- 1/2 tbsp white miso paste
- 1/2 tbsp water
- For the rest:
- 1 large cucumber Blade A
- 1/2 cup chickpeas
- 1 tbsp sunflower seeds
- 1 avocado insides cubed
- 1/8 cup red quinoa
- 3 cups chopped kale
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!