Amaranth, Fig and Arugula Salad with Sesame Dressing
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Ingredients
Amaranth
| 1/2 tbsp. | extra-virgin olive oil | | 1 tsp. | mustard seeds | | 2 tbsp. | amaranth, uncooked | | 2-1/4 cup | vegetable stock | | 2 cups | white or | | 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 |
Salad and Dressing
| 1/4 cup | tahini | | 1/2 cup | fresh orange juice | | 1/2 cup | water | | Salt, to taste | | 8 cups | shredded mixed salad greens or | | romaine | | 1 cup | chopped arugula |
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Instructions
Amaranth:
Warm oil in a 2-quart saucepan over moderate heat. Add mustard and sesame seeds, cover partially and toast approximately 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, approximately 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.
Author's Comments
Per serving: 482 calories, 17 grams protein, 11 grams fat, 77 grams carbohydrate, 0 cholesterol, 385 mg. sodium, 13 grams fiber.
Source: Vegetarian Times, July 1993.
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