Mexican chia and quinoa salad with sweet potato chips
4 tablespoons Power Super Foods Organic Chia Seeds
1 cup quinoa (we used tri-colour quinoa)
1 large sweet potato (about 400g), peeled and cut into chips
2 cobs corn, hulls removed
½ cup cooked black beans, rinsed and drained
Extra Power Super Foods Organic Chia Seeds,
coriander, lime wedges, extra chopped chilli and plain yoghurt to serve
3 fresh tomatoes, roughly diced 1 tablespoon olive oil
1 tablespoon smokey paprika
1 large red chilli, roughly chopped (optional) Juice of ½ a lime
Generous pinch of salt
Fresh spicy sauce
To cook the quinoa, add it to a small saucepan with 1 cup of water and cook until tender (not all of the water will evaporate).
Once the quinoa is tender, turn off the heat, add the chia seeds and stir well. Allow to cool in the pot so the chia seeds can soak up the extra cooking water.
Meanwhile, line a baking tray with baking paper and place sweet potato flat, spraying with olive oil. Bake at 180°C turning often, until golden and tender (20-25 minutes). You can also cook them on the hot plate of the barbecue.
While the sweet potato cooks, char corn either over the flame of the barbecue, or over the flame of a stove (or a fire pit, if you're lucky enough to have one!). Take care as the kernels will "pop" over the heat.
To make the sauce, place all the ingredients in a blender and blend until smooth. Adjust chilli or salt to taste.
To serve, spread a bed of the quinoa and chia on a serving plate with black beans and sweet potatoes. Cut the corn cobs into smaller pieces and place on top, before finishing with the spicy sauce, yoghurt, a squeeze of lime and coriander.
Finally, sprinkle with extra Power Super Foods Organic Chia Seeds for a crunchy topping.