Quinoa, Carrot, and Zucchini Noodles with Honey-Sriracha Dressing

Image of Lauren Dellabella
Lauren Dellabella Website
Rated 5.0 based on 2 customer reviews
Quinoa, Carrot, and Zucchini Noodles with Honey-Sriracha Dressing
Quinoa, Carrot, and Zucchini Noodles with Honey-Sriracha Dressing
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  • ⅔ cup tri-color quinoa 
  • 1 ½ cups water
  • 3 large carrots, peeled and spiralized using 3mm blade
  • 1 large zucchini, spiralized using 3mm blade
  • 1 cucumber, spiralized using 3mm blade
  • 1/4 cup lime juice 
  • 1/4 cup honey 
  • 2 tablespoons apple cider vinegar 
  • 2 tablespoons olive oil 
  • 1 teaspoon Sriracha sauce 
  • 1/4 teaspoon salt 
  • 1/4 cup crumbled Queso Fresco
  • 1/4 cup Pepitas (pumpkin seeds)


For best results, we recommend using:


  1. Stir quinoa and water together in a saucepan; bring to a boil, place a cover on the saucepan, reduce heat to low, and simmer until water is absorbed, for 15 minutes. Remove the lid and let quinoa rest for 5 minutes; fluff with a fork and add a pinch of salt.
  2. Transfer quinoa to a bowl; add carrots, zucchini, and cucumber. 
  3. Whisk lime juice, honey, vinegar, olive oil, Sriracha, and salt together in a bowl; pour over vegetables and quinoa and toss to coat.
  4. Divide salad into bowls and garnish with queso fresco and pepitas on top and serve.
Mealthy tip:

When purchasing carrots for spiralizing, look for carrots that are very thick, as thin carrots can be difficult to work with.


5.0out of 5 Stars

(2 Reviews)

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What others are saying

Image of Jessica Scott
October 28, 2017 at 11:16pm

Jessica Scott says:

This is a really fun way to enjoy quinoa! I get bored eating plain quinoa, so this was a good change from the norm. What I liked most about this dish was the pumpkin seeds. The honey Sriracha dressing also added a nice sweet and spicy kick. I would use this dressing on other bowls and salads as well!

Image of Bernardette Flatow
September 02, 2017 at 3:32pm

Bernardette Flatow says:

This is a fresh and wholesome salad, delicious! Since a few members of my family can´t tolerate the spice of the siracha sauce I substituted a Tahini dressing, just use tahini instead of siracha. Mix 3/4 cup of tahini in blender with 3 garlic cloves, the lemon and honey and 1/2 a cup of water and remove the vinegar. Makes a creamy, yummy sauce which you can add to the salad. Enjoy