Quinoa Salad with Snow Pea Tendrils

Tammy Fry Kelly

Prep Time: 4M
Cooking Time: 10M
Serves: 1

There's more where this came from!


  1. ½ cup cooked Tri colour Quinoa (Cook in vegetable broth or stock)
  2. 1 tbsp Shredded Coconut
  3. ½ raw Shredded Beetroot
  4. 1 tbsp Pepita Seeds
  5. Sprouts (as many as you like)
  6. Pea Tendrils (homegrown if possible!)
  7. ¼ Avocado sliced
  8. Drizzle with Olive Oil
  9. Pinch of Pink Himalayan Salt

Another one of my protein-packed salads (blush).

So after 3 weeks in South Africa eating on-the-go and eating out combined with a lack of hard training (other than burpees in my room!), I feel a little more “padded” than I did 3 weeks ago.

So, its back to lots of raw wholefoods and, of course, salads fit the bill, combined with hard training (to every O30 year old out there, I am sure you can sympathise!)


I always recommend cooking more Quinoa than you need and using it later in the week – think homemade burger patties, salads, homemade breads etc.

Oh, and grow your own peas – super easy and they grow like weeds. Use the tendrils wherever you can!



  • Build the salad in any way you like.
  • It is loaded with nutrition, good fats and plant protein.

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