ensalada con quinoa de peru

Categories
Peru
Mexican
Starch
Vegetables
Yield
7 Servings
MeasureIngredient
2 cups Raw Quinoa
2 quarts Plus 1/2 cup water
⅓ cup Lime Juice
Aji chiles; fresh, stems and seeds removed chop fine
⅔ cup Olive Oil
2 mediums Cucumbers; peeled, seeded cut into 1/2" cubes
1 large Tomato; seeds removed, cubed
Green Onions; white only thinly sliced
⅓ cup Italian Parsley;fresh, mince
⅓ cup Mint; fresh minced
  Salt and Black Pepper TT
Heads of Bibb Lettuce;shred
Eggs;hard boiled,slice thin
Fresh Ears of Corn; cooked and cut into 2" rounds
1 cup Black Olives; thickly sliced

GARNISHES

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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