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1
Pour the quinoa into a bowl of cold water and rub it between your hands for a few minutes to wash it.
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2
Drain and repeat until the water is clear (it usually takes 2 rinses).
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3
In a large saucepan combine the quinoa with about 6 cups of cold water.
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4
Bring up to a boil, stirring occasionally.
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5
Reduce the heat and simmer for 10 to 15 minutes, or until barely cooked.
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6
The quinoa is done when all the grains are translucent.
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7
Remove from the heat and drain well in a fine sieve.
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8
Fluff with a fork or spread on a tea towel to help it cool faster.
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9
Use at once or store in a tightly covered container in the refrigerator until ready to assemble the salad.
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10
In a small bowl, combine the lime juice, pepper, salt, and chopped serrano.
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11
Whisk together, then drizzle in the olive oil, whisking until completely combined.
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12
In a large bowl, combine the cooled quinoa with the cucumber, tomato, feta, green onions, parsley, and mint.
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13
Toss to mix, then add the lime juice mixture and toss again, until the dressing is evenly distributed.
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14
Taste for seasonings.
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15
Mound into the radicchio leaves, using them as cups, and garnish as desired with cornichons, capers, quail eggs, feta, and olives.
