¾ cups of cooked & rinsed quinoa

4 grilled corn, kernels removed from the corn

2 tablespoons of sliced green olives

2 tablespoons of olive oil

Red pepper - chopped

1 medium onion chopped

1 tablespoon of chopped jalapeños

½ cup of fresh chopped coriander

1 teaspoon of sweet paprika powder

1 teaspoon of red chilli powder

1 teaspoon of black pepper- ground

2 tablespoons of lemon juice.

¼ cup of green onions - chopped

½ cup of cherry tomatoes - halved

1 tablespoon fresh basil - chopped

¼ cup of shredded cottage cheese/ shredded cheddar cheese to sprinkle

2 tablespoons of Impresso's Barbeque Sauce