Ensalada Con Quinoa De Peru - cooking recipe

Ingredients

2 cups raw quinoa
2 quarts water
1/2 cup water
1/3 cup lime juice
2 fresh aji chilies, stems and seeds removed, chopped finely
2/3 cup olive oil
2 medium cucumbers, peeled, seeded, cut into 1/2-inch cubes
1 large tomatoes, seeds removed, cubed
8 green onions, white only, sliced
1/3 cup fresh Italian parsley, minced
1/3 cup mint, fresh minced
salt and black pepper
2 heads bibb lettuce, shredded
Garnishes
3 hard-boiled eggs, sliced thinly
2 fresh ears of corn, cooked, cut into 2-inch rounds
1 cup black olives, thickly sliced

Preparation

Rinse the quinoa under cold running water until the water runs clear.
Combine the quinoa with the water, bring to a boil, reduce the heat and simmer for 10 minutes, or until all the grains are translucent.
Drain, transfer the quinoa to a bowl and chill.
Whisk together the lime juice, the chiles, and the olive oil and set aside.
Combine the quinoa, cucumbers, tomato, green onions, parsley, and mint and mix gently.
Pour the lime juice mixture over the top and toss again.
Add salt and freshly ground black pepper to taste.
To serve the salad, place a mound of shredded Bibb lettuce on 6 or 8 individual plates and garnish with any or all of the suggested garnishes.