Quinoa Salad with Snow Pea Tendrils

Tammy Fry Kelly

Vegan bowl from Seed Blog

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!)


  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


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.

Thinking of trying vegan?

Veganuary inspires and supports people all over the world to try vegan for January and beyond. Millions of people have already taken part. Will you join them?