*  Exported from  MasterCook  *

                       Ensalada Con Quinoa De Peru

Recipe By     : 
Serving Size  : 7    Preparation Time :0:00
Categories    : Mexican                          Vegetables
                Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          Raw Quinoa
   2      quarts        Plus 1/2 cup water
     1/3  cup           Lime Juice
   2                    Aji chiles; fresh -- stems
                        seeds removed chop fine
     2/3  cup           Olive Oil
   2      medium        Cucumbers; peeled -- seeded
                        into 1/2" cubes
   1      large         Tomato; seeds removed -- cubed
   8                    Green Onions -- white only
                        sliced
     1/3  cup           Italian Parsley;fresh -- mince
     1/3  cup           Mint -- fresh minced
                        Salt and Black Pepper TT
   2                    Heads of Bibb Lettuce -- shred
                        -----GARNISHES-----
   3                    Eggs;hard boiled -- slice thin
   2                    Fresh Ears of Corn -- cooked
                        cut into 2" rounds
   1      cup           Black Olives -- thickly sliced

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.

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