• 1/2 tablespoon extra virgin olive oil
• 1 teaspoon mustard seeds
• 2 tablespoons amaranth, uncooked
• 2 1/4 cups vegetable stock
• 2 cups beans, cooked (white or red kidney)
• 10 dried California figs*, chopped
• 1/3 cup parsley, minced
• 1/2 teaspoon salt
• Pepper
• 1 tablespoon sesame seeds, toasted, for garnish

• 1/4 cup tahini
• 1/2 cup orange juice, fresh
• 1/2 cup water
• Salt to taste
• 8 cups salad greens, mixed or romaine, shredded
• 1 cup arugula, chopped

For Amaranth, warm oil in a 2-quart saucepan over moderate heat. Add mustard and sesame seeds, cover partially and toast about 30 seconds, or until the sesame seeds darken a shade or two. Stir in amaranth until grains are coated with oil. Add stock or water and bring to a boil. Reduce heat to low and simmer until grains are tender and liquid has been absorbed, about 20 minutes. Fold in beans and figs, cover and set aside for 5 minutes. Stir in parsley, and season with salt and pepper.

For Dressing, Combine tahini, orange juice, water and salt in a blender and process until smooth. Set aside.

For Salad, rinse leafy greens and arugula. Spin-dry or pat between towels to remove excess water.

To serve, place amaranth mixture in the center of 6 plates. Garnish with sesame seeds and surround with salad greens. Drizzle with dressing.

Note: Calimyrna figs recommended.

Calories 275.5 (28% from Fat); Total Fat 9.2g;
Sodium 654.7mg; Potassium 846.1g; Protein 11.2g; Carbohydrate 40.5g; Sugar 18.2g; Dietary Fiber 9.6g;