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)
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
Lemon Tahini Sauce
1/4 cup tahini
1/4 tsp ground ginger
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.