Ensalada Con Quinoa De Peru

Recipe Ingredients

2 cups	474ml	Raw quinoa
2		Plus 1/2 cup water
1/3 cup	78ml	Lime juice
2		Aji chiles; fresh - stems
		Seeds removed chop fine
2/3 cup	157ml	Olive oil
2 cups	474ml	Cucumbers; peeled - seeded (medium)
		Into 1/2" cubes
1		Tomato; seeds removed - cubed (large)
8		Green onions - white only
		Sliced
1/3 cup	78ml	Italian parsley; fresh - mince
1/3 cup	30g / 1.1oz	Mint - fresh minced
		Salt and black pepper
2		Bibb lettuce - shred
		Garnishes
3		Eggs; hard boiled - slice thin
2		Fresh ears of corn - cooked
		Cut into 2" rounds
1 cup	237ml	Black olives - thickly sliced

Recipe Instructions

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.

Source:
El Charro Cafe Favorite Recipes

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