Carrot Noodles

Carrot Noodles with Quinoa Balls and Cashew Pesto


A wonderful recipe by our foodie ambassador Taimar Birthistle-Cooke. Check out her page for more posts.


When you’re craving a big bowl of pasta but want something a bit lighter Carrot Noodles could be your answer.

Carrot noodles are wonderfully tasty, if you cook them only for a few minutes they become soft whilst remaining slightly crunchy. Trust me once you’ve tried it you won’t miss pasta! This meal is wonderfully balanced with carbohydrates coming from the quinoa, proteins from the nuts and of course lots of colour and nutrients from the vegetables. The quinoa balls are great cold too, so they make the perfect addition to your lunchbox.


Please note that all ambassador recipes have not been tested by an Honestly Healthy chef.

 [wpurp-searchable-recipe]Carrot Noodles with Quinoa Balls and Cashew Pesto – – – [/wpurp-searchable-recipe]

Cooks In35 minutes


4 carrots (1 1/2 - 2 carrots per person)
1 desert spoon of coconut oil


For the balls:


150g quinoa (300g cooked)
350ml water
4 spring onions
2 tbsp chopped parsley
50g pistachio nuts
260g (1 tin) chickpeas
1 egg
Pinch of salt and pepper
1 tbsp coconut oil for frying


For the pesto:


25g basil
25g spinach
60g cashew nuts
Juice of 1 lemon
2 tbsp olive oil
Tsp salt


To make the quinoa balls, first, cook your quinoa, place the quinoa in a saucepan with the cold water. Bring to the boil and reduce to a simmer for 10-15 minutes until the water has all been soaked up (or follow the packet instructions). You want the quinoa to remain moist and not dry out too much.

Place the quinoa in a bowl and allow to cool.

Roughly chop the spring onions into small pieces, add to the quinoa with the chopped parsley. To chop the pistachio nuts I find it easier to put them in a blender and pulse a few times until they are in small pieces. Add the pistachios to the quinoa mixture.

In a bowl mash the chickpeas so they are broken down but not completely smooth - you can also do this in a blender, but be careful not to mash them too much.

Add the chickpeas along with the remaining ingredients to the quinoa mixture then stir to combine everything, using your hands is the best way to make sure everything is mixed together!

Take 1 - 2 tablespoons of the mixture (depending on how big you want your balls, I prefer them smaller) roll the mixture into a ball and place on a tray. Whilst making the pesto put the balls in the fridge to set.

For the pesto simply add all the ingredients to your blender and pulse until smooth. Place in a jar, this will keep in the fridge for a few days.

Use a spiralizer to make your carrot noodles, courgette noodles would also work for this recipe or gluten-free spaghetti too if you don’t have a spiralizer.

Finally, cook your quinoa balls in batches using 2 tsp of coconut oil at a time, heat a frying pan on medium heat. The balls are already cooked so fry them gently just until they brown on the outside and warm through, for about 7-10 minutes.

To warm the noodles, simply add them to the frying pan with the coconut oil, fry for 5 minutes until softened. I like to add the pesto to the pan with the noodles at the end of cooking so that it warms through. However, you can also add it later.

Place your carrot noodles in a bowl, top with the pesto (if not already added) and finish with the quinoa balls. A healthy vegetarian version of spaghetti and meatballs!