Ensalada Con Quinoa De Peru

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 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 tomato, seeds removed, cubed
• 8 green onions, only, sliced
• 1/3 cup fresh italian parsley, minced
• 1/3 cup mint, fresh minced
• salt and black pepper
• 2 heads bibb lettuce, shredded
• 3 hard-boiled eggs, sliced thinly
• 2 fresh ears of corn, cooked, cut into 2-inch rounds
• 1 cup black olives, thickly sliced

Recipe

• 1 rinse the quinoa under cold running water until the water runs clear.
• 2 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.
• 3 drain, transfer the quinoa to a bowl and chill.
• 4 whisk together the lime juice, the chiles, and the olive oil and set aside.
• 5 combine the quinoa, cucumbers, tomato, green onions, parsley, and mint and mix gently.
• 6 pour the lime juice mixture over the top and toss again.
• 7 add salt and freshly ground black pepper to taste.
• 8 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.