Ingredients
- ½ cup cooked Tri colour Quinoa (Cook in vegetable
- broth or stock)
- 1 tbsp Shredded Coconut
- ½ raw Shredded Beetroot
- 1 tbsp Pepita Seeds
- Sprouts (as many as you like)
- Pea Tendrils (homegrown if possible!)
- ¼ Avocado sliced
- Drizzle of Olive Oil
- Pinch of Pink Himalayan Salt
Method
- 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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