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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

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.

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 3.6 Fat, 0.8 Vegetables, 0.0 Fruits, 1.8 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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Servings

Ingredients

1.0
1 tbsp dried California chili peppers 1.0
1 tsp olive oil 1.0
1 each large onion 1.0
1 each medium garlic cloves 0.3333
0.3333 cup amaranth 0.3333
0.3333 cup quinoa 1.0
1 cup frozen sweet corn kernels 1.0
1 cup fat free reduced sodium chicken broth 2.0
2 tbsp fresh lime juice 0.3333
0.3333 cup fresh cilantro 4.0
4 each large butterhead lettuce leaves 1.0
1 pinch salt 1.0
1 pinch black pepper

Directions

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.
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.
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.
Take pan off of heat and let cool to room temperature.
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.