Quinoa and Black Bean Mexican Salad | IGA Recipes

Ingredients

• 1 cup quinoa
• 1/4 tsp salt
• 2 cups salt reduced chicken stock
• 1 canned black beans, rinsed
• 2 corn on cob, blanched
• 1 red capsicums, sliced
• 1/2 cup coriander, chopped
• 200 g grape tomatoes, cut in half
• 1 lime, juiced
• 1/2 red onion, diced
• 2 tbsp pickled jalapenos, diced (optional)
• 70 g corn chips (optional)