Recipe - Ensalada Con Quinoa De Peru

2 cup Raw Quinoa
2 qt Plus One half cup water
1/3 cup Lime Juice
2 Aji chiles; fresh, stems
and seeds removed chop fine
2/3 cup Olive Oil
2 md Cucumbers; peeled, seeded
cut into 1/2" cubes
1 lg Tomato; seeds removed, cubed
8 Green Onions; white only
thinly cut or sliced up
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
and cut into 2" rounds
1 cup Black Olives; thickly cut or sliced up

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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini