Yield
Makes 4 servings

How to Make It

Step 1

Wipe chili with a damp cloth. Using scissors, cut off and discard chili stem end; remove and discard seeds. Cut chili crosswise into 1/4-inch strips.

Step 2

In a 10- to 12-inch nonstick frying pan over medium-low heat, stir chili in oil until it smells toasted and feels slightly crisp (avoid scorching), 1 to 2 minutes. With a slotted spoon, transfer chili pieces to towels to drain (they crisp as they cool).

Step 3

Add onion and garlic to pan. Stir often over medium-high heat until onion is lightly browned, about 5 minutes.

Step 4

Add amaranth and quinoa. Stir until grains are slightly toasted, about 1 minute. Mix in corn and broth. Bring to a boil over high heat; cover and simmer over medium heat until liquid is absorbed, about 15 minutes.

Step 5

Let cool to room temperature. Or nest pan in ice water and stir occasionally with a fork until cool, about 10 minutes.

Step 6

Mix lime juice and cilantro with grains. Spoon onto plates lined with lettuce leaves. Top salads with the crisp chili pieces. Add salt and pepper to taste.

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