Rainbow Noodles with Lemon Tahini Sauce

Rainbow Noodles

Lately, my favorite meals are loaded with greens and veggies and topped with a lemon tahini drizzle. This meal was created on a night when the refrigerator was full of fresh veggies that hadn’t been put to use yet. I pulled out all of the vegetables and a pack of brown rice noodles and set out to create a deliciously nutritious and easy meal. There really is no need to measure out your greens or vegetables so just add whatever amount you desire! Feel free to substitute or add any other vegetables you have on hand such as carrots, zucchini, kale, etc.

Rainbow Noodles with Lemon Tahini Sauce (Vegan and Gluten-Free)

Ingredients

1 package brown rice noodles

Rainbow quinoa (cooked)

1 bag baby spinach

1 head of radicchio

Rainbow micro greens

Mixed bean sprouts

1 red bell pepper

1 large cucumber

Grape tomatoes

Avocado

Cilantro

Lemon Tahini Sauce

1/4 cup tahini

1 lemon

1/4 tsp ground ginger

Filtered water

Directions

1. Bring a large pot of water to boil. Add in the brown rice noodles and cook according to package directions.

2. Meanwhile, prepare the veggies. Start by chopping the bell pepper, cucumber and halving the grape tomatoes. Then prepare your greens and sprouts by rinsing (if not pre-washed) and drying them and transferring them into a bowl. Slice the radicchio and add to the green mixture. Set aside.

3. Strain and rinse the cooked noodles with cold water. Transfer to a large bowl and toss with a small drizzle of olive oil to prevent them from sticking together. Then add in the cooked quinoa, greens, veggies and sprouts. Mix until well combined.

4. To make the sauce, whisk together the tahini with the juice of half a lemon, ground ginger, and 2-3 tablespoons of water in a small bowl. If necessary, add water one tablespoon at a time until the sauce reaches desired consistency.

5. Serve the noodles cold on each plate with sliced avocado, cilantro, and a drizzle of tahini dressing. Alternatively, you can warm the noodles in a skillet prior to serving.

Note: This recipe makes a lot so you will have plenty of leftovers which are great served cold the next day. Just make sure to store the dressing separately and add once ready to serve.

Rainbow Noodles with Lemon Tahini Sauce

4 Comments on Rainbow Noodles with Lemon Tahini Sauce

  1. Shannon
    April 3, 2014 at 11:27 am (4 years ago)

    Yum – I love a good tahini sauce just about as much as anything. Looks delicious!

    Reply
    • Karissa Bowers
      April 3, 2014 at 2:35 pm (4 years ago)

      Tahini really is great with everything! Thanks Shannon!

      Reply
  2. Grammy
    April 3, 2014 at 5:37 pm (4 years ago)

    Karissa … now that Grampa and I have had this, I know how wonderful it is. The left-overs were great for lunch and I will be making it soon! Thanks for the recipe. Love, Your Grammy

    Reply
    • Karissa Bowers
      April 3, 2014 at 7:06 pm (4 years ago)

      I’m happy you enjoyed it and are going make it again! I think you’ll really enjoy it with the added quinoa :)

      Reply

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