Ensalada con Quinoa de Peru

Ingredients

 * 2 cup raw quinoa
 * 2 qt + ½ cup water
 * ⅓ cup lime juice
 * 2 aji chiles, fresh, stems and seeds removed chop fine
 * ⅔ cup olive oil
 * 2 medium cucumbers, peeled, seeded cut into ½" cubes
 * 1 large tomato, seeds removed, cubed
 * 8 green onions, white only thinly sliced
 * ⅓ cup Italian parsley,fresh, mince
 * ⅓ cup mint, fresh minced
 * salt and black pepper
 * 2 heads of bibb lettuce,shred

Garnishes

 * 3 eggs,hard boiled,slice thin
 * 2 fresh ears of corn, cooked and cut into 2" rounds
 * 1 cup black olives, thickly sliced

Directions

 * 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.