Amaranth, Fig and Arugula Salad with Sesame Dressing

• 1/2 tbsp. extra-virgin olive oil
• 1 tsp. mustard seeds
• 2 tbsp. amaranth, uncooked
• 2-1/4 cup vegetable stock
• 2 cups white
• red kidney beans, cooked
• 10 dried Calmyrna figs, chopped
• 1/3 cup minced parsley
• 1/2 tsp. salt
• Pepper
• 1 tbsp. sesame seeds, toasted, for garnish
• 1/4 cup tahini
• 1/2 cup fresh orange juice
• 1/2 cup water
• Salt, to taste
• 8 cups shredded mixed salad greens
• romaine
• 1 cup chopped arugula

1. Amaranth: Warm oil in a 2-quart saucepan over moderate heat.
2. Add mustard and sesame seeds, cover partially and toast approximately 30 seconds, or until the sesame seeds darken a shade or two.
3. Stir in amaranth until grains are coated with oil.
4. Add stock or water and bring to a boil.
5. Reduce heat to low and simmer until grains are tender and liquid has been absorbed, approximately 20 minutes.
6. Fold in beans and figs, cover and set aside for 5 minutes.
7. Stir in parsley, and season with salt and pepper.
8. Salad and dressing: Combine tahini, orange juice, water and salt in a blender and process until smooth.
9. Set aside.
10. Rinse leafy greens and arugula.
11. Spin-dry or pat between towels to remove excess water.
12. To serve, place amaranth mixture in the center of 6 plates.
13. Garnish with sesame seeds and surround with salad greens.
14. Drizzle with dressing.

extravirgin olive oil, mustard seeds, amaranth, vegetable stock, white, red kidney beans, calmyrna figs, parsley, salt, pepper, sesame seeds, tahini, orange juice, water, salt, romaine, arugula

Taken from www.foodgeeks.com/recipes/4396 (may not work)