Ensalada con quinoa de Peru (Peruvian) (vegan)

Another great dish from the Central and South Americas featuring quinoa, the ancestral grain of the land. This type of quinoa-based salad is hearty enough to be the main course in itself (thanks to the quinoa), but also light enough to be appropriate to low-carb diets or simply to a nutritious approach to spring and summer diets. 
Recipe source: the Peruvian recipes Wiki.

Last year: Greek marinated artichokes (vegan).
Two years ago: Baby spinach cream soup with truffle oil (vegan).
Three years ago: Wholewheat pasta with raw roots.
Four years ago: French fries with red onion (vegan), Spicy stuffed eggs (with herbs and mushrooms) and White chocolate and basil cream cups with balsamic strawberries (Italian).



Ingredients (serves 2):

• 1 cup raw quinoa
• 1 cup of water, plus a little extra if necessary
• juice from half a lime
• 1 aji chile (or a regular yellow chile pepper if you can't find the aji variety)
• 30 ml extra virgin olive oil
• 1 medium cucumber
• 1 small tomato (or 4-5 cherry tomatoes)
• 3-4 green onions, white parts only, thinly sliced
• 4-5 tablespoons chopped fresh parsley
• 4-5 tablespoons chopped fresh mint
• salt and pepper to taste
• 1 head of lettuce

Optional garnishes:

• hard-boiled egg, sliced (I skipped it)
• some corn kernels (I used this)
• black olives, sliced (I skipped them)

Cook the quinoa in the water until done. Chop the aji, cucumber and tomato in little bite sized-pieces. Tear the lettuce into bite sized-pieces, Mix all the ingredients really well, taste and adjust the seasoning. Let the flavors blend for 10 minutes, then serve. It's done, dig in! :)