ANCIENT GRAINS SALAD RECIPE RECIPES

Steps:

• 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.
• 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).
• Add onion and garlic to pan. Stir often over medium-high heat until onion is lightly browned, about 5 minutes.
• 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.
• Let cool to room temperature. Or nest pan in ice water and stir occasionally with a fork until cool, about 10 minutes.
• 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.

Steps:

• Heat oven to 425°F. Line 15x10x1-inch baking sheet with parchment paper. Set aside.
• Toss beets and parsnips with 2 tablespoons melted butter, salt and pepper. Place onto prepared pan. Bake 20 minutes. Remove from oven. Toss onions with remaining melted butter. Add to pan. Continue baking 15-16 minutes or until vegetables are tender. 
• Combine roasted vegetables, farro, freekah, apples and arugula in medium bowl. Top with goat cheese, as desired. Serve warm or cold.