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

Carrot Miso-Ginger Cucumber Noodles with Sunflower Seeds, Chickpeas, Kale, Avocado and Red Quinoa is a really great and healthy salad that combines a lot of different flavors. And one of my favorite salad dressings, carrot and ginger. It is such an easy recipe. It will leave you full and happy.

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

Ingredients

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

Instructions

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!