Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Mexican Starch
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Raw Quinoa
2 qt Plus 1/2 cup water
1/3 c Lime Juice
2 Aji chiles -- fresh, stems
-and seeds removed chop fine
2/3 c Olive Oil
2 md Cucumbers -- peeled, seeded
-cut into 1/2" cubes
1 lg Tomato -- seeds removed, cubed
8 Green Onions -- white only
-thinly sliced
1/3 c Italian Parsley -- fresh, mince
1/3 c 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 c 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.
