Ingredients

• 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 with Olive Oil Pinch of Pink Himalayan Salt

Preparation

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