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Carrot Miso-Ginger Cucumber Noodles with Sunflower Seeds, Chickpeas, Kale, Avocado and Red Quinoa

Prep Time10 mins
Cook Time15 mins
Total Time25 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!