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Ancient Grains Salad
Source: dLife

A very healthy mixture of quinoa and amaranth mixed with a fresh lime juice dressing and topped with crispy chilies.

Prep Time: 15 minutes
Cook Time: 15 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 186.2
Total Carbs 32.7 g
Dietary Fiber 3.8 g
Sugars 2.3 g
Total Fat 3.6 g
Saturated Fat 0.5 g
Unsaturated Fat 1.1 g
Potassium 270.8 mg
Protein 6.5 g
Sodium 146.3 mg
Dietary Exchanges
1/2 Fat , 1 Vegetables , 2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 tbsp  dried California chili peppers
1 tsp  olive oil
1 each  large onion
1 each  medium garlic cloves
0.3333 cup  amaranth
0.3333 cup  quinoa
1 cup  frozen sweet corn kernels
1 cup  fat free reduced sodium chicken broth
2 tbsp  fresh lime juice
0.3333 cup  fresh cilantro
4 each  large butterhead lettuce leaves
1 pinch  salt
1 pinch  black pepper
  1. Wipe chili with a slightly wet paper towel. Slice off and dispose of chili stem and remove and dispose of seeds. Slice chili into 1/4 inch strips.
  2. Heat chili in a frying pan over medium-low heat with oil for 1 to 2 minutes, being sure it doesn't burn. Using a slotted spoon, move chili to paper towels to drain.
  3. Saute onion and garlic in pan over medium-high heat for 5 minutes. Mix in amaranth and quinoa and cook 1 minute. Add in corn and broth and let boil over high heat. Lower heat to medium, place lid on pan, and simmer 15 minutes or until the liquid has evaporated.
  4. Take pan off of heat and let cool to room temperature.
  5. Add grain mixture to a bowl and mix with lime juice and cilantro. Spoon mixture into lettuce leaves and top with chili pieces, salt, and pepper.

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