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.
How to Make It
Step 1
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
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
3
Add onion and garlic to pan. Stir often over medium-high heat until onion is lightly browned, about 5 minutes.
Step 4
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
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
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.
Ingredients
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
Salt
Fresh-ground pepper
Directions
Step 1
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
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
3
Add onion and garlic to pan. Stir often over medium-high heat until onion is lightly browned, about 5 minutes.
Step 4
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
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
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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