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| 1/2 Esslöffel | olive oil extra virgin |
| 1 Teelöffel | Mustard seeds |
| 2 Esslöffel | Amaranth; uncooked |
| 2 1/4 Tasse | vegetable stock |
| 2 Tasse | Beans; cooked (white or red kidney) |
| 10 | Calmyrna figs, dried; chopped |
| 1/3 Tasse | Parsley minced |
| 1/2 Teelöffel | salt |
| | pepper |
| 1 Esslöffel | Sesame seeds; toasted, for garnish |
| 1/4 Tasse | Tahini |
| 1/2 Tasse | orange juice fresh |
| 1/2 Tasse | water |
| | salt |
| 8 Tasse | Salad greens, mixed Or romaine; shredded |
| 1 Tasse | arugula chopped |
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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. Reduceheat to low and simmer until grains are tender and liquied 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.
Salad and Dressing: Combine tahini, orange juice, water and salt in a blender and process until smooth.
Set aside. 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. Serves 6.
Per serving: 482 cal; 17 g prot; 11 g fat; 77 g carb; 0 chol; 385 mg sod; 13 g fiber. Vegan
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