Ancient Grains Salad

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.

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).

3. 3

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

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.

5. 5

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

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.

* Per serving · 4 servings · Values may vary.