Grain Salad with California Ripe Olives

1. Rinse quinoa with cold water for several minutes. Cook quinoa and amaranth in large skillet until grains are toasted. Add water. Bring to boil; cover and simmer over med. heat 10 min. or until quinoa has popped. Cool.

2. Shave carrots into 2-in. lengths using vegetable peeler. Immerse in ice water. Chill for several hr. or until carrots curl. Drain. Gently combine grain mixture with carrots, olives, chives, dill, and Honey Lemon Vinaigrette (instructions below). Place individual portions in lettuce cups.

3. For Honey Lemon Vinaigrette: Whisk together all ingredients.