Instructions: PREP: Rinse the quinoa in a large bowl-strainer under cold running water, rubbing it with your fingertips until the water draining from the strainer runs clear. This will wash off any saponin, a naturally occurring soapy substance, that may adhere to the quinoa.

Bring the quinoa and the water to a boil in a medium saucepan over medium heat. Reduce the heat and simmer until the water has been absorbed and the grains are translucent, about 10 to 15 minutes.

Transfer the cooked quinoa to a large bowl, allow it to cool to room temperature, and then chill it, covered, in the refrigerator, for at least 1-1/2 hours.

Mix together the olive oil and the lime or lemon juice in a small bowl.

Stir the dressing into the quinoa. Add the tomatoes, cucumbers, scallions, garlic, serrano or jalapeno chiles, parsley or cilantro, and dill or mint and toss gently. Taste and season with salt and black peppers as needed.

Spoon the quinoa salad on large plates, and garnish.

Suggested Wine: fruity white

NOTES : QUINOA "TABBOULEH" or Salpicon de quinua is commonly served on a bed of greens and adorned with a whole array of garnishes, which may include wedges of hard-boiled eggs, little rounds of corn on the cob, capers, pitted black olives, cubes of a zesty Peruvian cheese akin to feta. This is a complete meal with a crisp bread like lavash or bruschetta; serve fruit for dessert: fresh or pie.

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