Ancient Americas Grain Salad
A healthy salad that tastes good. Grains that are good for you, along with some crunchy carrots and a honey-lemon dressing, blend well in this delightful salad.
1⁄4 cup honey
1 cup lemon juice
3 tbsp. lemon zest
3⁄4 cup grapeseed oil
1 1/2 lb. quinoa
3⁄4 lb. amaranth
1 1/2 qt. water
3⁄4 lb. carrots, peeled
2 cups California ripe olives, wedged
1⁄4 cup chives, snipped
1⁄4 cup fresh dill
48 lettuce-leaf cups
- In a bowl, whisk together honey, lemon juice, zest and grapeseed oil. Season and reserve.
- Rinse quinoa with cold water for several minutes and drain. In a saucepan over medium heat, toast quinoa and amaranth, 2-3 min. Add water and bring to a boil; cover and simmer 10 min. or until quinoa has popped. Cool.
- Shave carrots into 2-in. strips and immerse in ice water until carrots curl. Drain.
In a bowl, gently combine grains with carrots, olives, chives, dill and reserved vinaigrette. Spoon into lettuce cups and serve.