Ensalada con quinoa de peru

Yield: 7 Servings

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 MMMMM-------------------------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.