ENSALADA CON QUINOA
                             

Many people consider quinoa to be a grain, though it is actually the fruit of an herb grown at very high altitudes (originally the Andes). It's a complete protein and very high in calcium.

Ingredients:
2 cups raw Quinoa (if not available you could substitute rice or another grain to make about 5 cups, cooked)
8-1/2 cups vegetable broth
1/3 cup lime juice
2/3 cup olive oil
1 tsp each sea salt, black pepper, and ground cumin
2 yellow or green chiles -remove seed and stem and chop fine
2 medium cucumbers - peel, seed and chop into 1/2 inch cubes
2 large tomatoes -seed and cube
8 green onions -thinly sliced
1/3 cup cilantro-minced
1/3 cup mint-minced
2 heads lettuce-shredded

GARNISHES
2 ears corn -cook and cut into rounds
3-4 hard boiled eggs-sliced
1/2 cup black olives-sliced
1 cup avocado-diced

Directions:                                          
Rinse quinoa, combine with veg. broth and bring to a boil.
Simmer approximately 10 minutes until translucent.
Drain the quinoa (I save the stock for soups or sauces) and put in bowl to chill. This may be done ahead.
Whisk together oil, lime juice, spices and chiles, and set aside.
Combine next 5 ingredients with the quinoa and toss gently to mix.
Pour dressing over and toss again.
Place lettuce on plates and mound salad on top.
Garnish as desired.