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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

Description

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.

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