Quinoa, Avocado and Tomato Salsa with Garlic Mountain Bread Chips


1 cup of red quinoa
2 cups of vegetable stock
1 avocado, skin and pip removed, cut into cubes
¼ cup of fresh coriander, roughly chopped
3 jalapeno peppers, roughly chopped
1 punnet of pear tomato, cut into ¼
½ a lime, juiced


In a medium saucepan add the stock and quinoa and bring to the boil for 5 minutes, and leave to simmer for 15 minutes, aerated with a fork. Once cooked leave to cool to room temperature.
In a large bowl ad of the ingredients including the quinoa and gently toss.
Serve in a bowl with Mountain bread chips.

To serve:
4 x Mounting Bread wraps, your choice what type. Cut into small triangles, sprinkled with garlic and drizzled with olive oil. Pre-heat the oven to 160C and place on a baking tray and bake for 5 – 10 minutes. Leave to cool.