Yield: 7 Servings
|2 cups||Raw Quinoa|
|2 quarts||Plus 1/2 cup water|
|⅓ cup||Lime Juice|
|2||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|
|8||Green Onions; white only thinly sliced|
|⅓ cup||Italian Parsley;fresh, mince|
|⅓ cup||Mint; fresh minced|
|Salt and Black Pepper TT|
|2||Heads of Bibb Lettuce;shred|
|3||Eggs;hard boiled,slice thin|
|2||Fresh Ears of Corn; cooked and 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.