Ensalada con Quinoa de Peru

Description

Ensalada Con Quinoa De Peru

Ingredients

• 2 cup Raw Quinoa
• 2 qt Plus 1/2 cup water
• 1/3 cup Lime Juice
• 2 x Aji chiles, fresh, stems and seeds removed chop fine
• 2/3 cup Olive Oil
• 2 med Cucumbers, peeled, seeded cut into 1/2" cubes
• 1 lrg Tomato, seeds removed, cubed
• 8 x Green Onions, white only thinly sliced
• 1/3 cup Italian Parsley,fresh, mince
• 1/3 cup Mint, fresh minced
• Salt and Black Pepper TT
• 2 x Heads of Bibb Lettuce,shred

GARNISHES

• 3 x Eggs,hard boiled,slice thin
• 2 x Fresh Ears of Corn, cooked and cut into 2" rounds
• 1 cup Black Olives, thickly sliced

Directions

• 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.