This was just ok...granted, I did leave out the onions and chili as my husband doesn't do either; the onion might have helped but the flavor still should still not rely on spiciness. I had only a tiny bit of corn on hand so I added some chopped cucumber and red bell pepper. I needed a side for CL White Bean and Spinach Tacos and this looked "different" yet still appropriate; but I don't know that I'd make it again.
Ancient Grains Salad
Quinoa and amaranth, both native to the Americas, are sold packaged or in bulk in natural-food stores or well-stocked supermarkets. If amaranth is unavailable, use a total of 2/3 cup quinoa.
Yield: Makes 4 servings
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Amount per serving
- Calories: 213
- Calories from fat: 20%
- Protein: 9.1g
- Fat: 4.8g
- Saturated fat: 0.8g
- Carbohydrate: 38g
- Fiber: 8.5g
- Sodium: 43mg
- Cholesterol: 0.0mg
- 1 dried New Mexico or California chili (about 6 in.)
- 1 teaspoon salad oil
- 1 onion (1/2 lb.), finely chopped
- 1 clove garlic, minced or pressed
- 1/3 cup amaranth
- 1/3 cup quinoa, rinsed and drained
- 1 cup corn kernels, fresh or frozen
- 1 cup fat-skimmed chicken broth
- 2 tablespoons lime juice
- 1/3 cup chopped fresh cilantro
- 4 large butter lettuce leaves, rinsed and crisped
- Fresh-ground pepper
- 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.
- 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).
- 3. Add onion and garlic to pan. Stir often over medium-high heat until onion is lightly browned, about 5 minutes.
- 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.
- 5. Let cool to room temperature. Or nest pan in ice water and stir occasionally with a fork until cool, about 10 minutes.
- 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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