One of our most mouthwatering and nutritious recipes on fit52 – the Rainbow Veggie Noodle Salad with Carrot Ginger Dressing! This vibrant and delicious salad is not only pleasing to the eye but also packed with wholesome goodness. Bursting with flavors and textures from quinoa, chickpeas, red pepper, cashews, cucumber, beets, and broccoli, this rainbow salad is perfect for a healthy meal or a colorful side dish.
Our Rainbow Veggie Noodle Salad is a fantastic source of plant-based protein, thanks to the nutrient-dense quinoa and protein-rich chickpeas. With the added crunch from cashews, you’ll benefit from healthy fats and antioxidants, supporting heart health and overall well-being. The vibrant veggies, like red pepper, cucumber, beets, and broccoli, provide essential vitamins, minerals, and fiber to keep your digestive system running smoothly.
The star of this salad is the delectable Carrot Ginger Dressing, which not only adds a zesty kick but also boasts powerful anti-inflammatory properties from ginger. The combination of flavors and health benefits in this scrumptious salad makes it the perfect choice for those looking to maintain a balanced diet or achieve their fitness goals.
So, if you’re ready to savor a hearty, nutritious, and satisfying meal, dive into this Rainbow Veggie Noodle Salad with Carrot Ginger Dressing recipe – your taste buds and body will thank you!
Prep Time: 10 mins
Total Time: 10 mins
Calories per Serving: 425
- 1 tablespoon cashews or peanuts
- 1 baby cucumber, sliced
- 1 red bell pepper, thinly sliced
- 1 carrot, spiralized
- 1 medium golden beet, spiralized
- 1 large broccoli stem, spiralized
- 1⁄2 cup cooked quinoa
- 1⁄2 cup chickpeas
- Small handful fresh parsley, chopped
- Red pepper flakes, to taste
- 1 medium carrot, peeled & grated
- 1 inch slice fresh ginger root, grated
- 1⁄4 cup grape seed oil
- 1⁄4 cup unseasoned rice vinegar
- 2 tablespoons raw honey
- 2 tablespoons coconut aminos
- 1 teaspoon toasted sesame oil
- Sea salt & black pepper, to taste
- For Carrot Ginger Dressing: Add ingredients into a high-powered blender or food processor – 1 medium carrot, peeled & grated, 1-inch slice fresh ginger root, grated, 1⁄4 cup grape seed oil, 1⁄4 cup unseasoned rice vinegar, 2 tablespoons raw honey, 2 tablespoons coconut aminos, 1 teaspoon toasted sesame oil, and sea salt & black pepper to taste. Pulse for 1-2 minutes until smooth. Put aside.
- Follow instructions on the quinoa box to cook until ready.
- Slice and spiralize all vegetables as needed.
- Toss all the veggie, quinoa and chickpeas in 2-3 tablespoons Carrot Ginger Dressing.
- Top with cashews, sesame seeds, and parsley.
- Season to taste with salt, pepper, and red pepper flakes.
- 425 Calories
- 20 g Fat
- 54 g Carbs
- 13 g Protein
- 13 g Fiber
- 24 g Sugar
SOURCE: Cara Clark Nutrition
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