Amaranth, fig and arugula salad with sesame dressing

1. Amaranthi: warm oil in a 2-quart saucepan over moderate heat.
2. Add mustard and sesame seeds, cover partially and toast about 30 seconds, or until the sesame seeds darken a shade or two. Stiri in amaranth until grains are coated with oil. Add stock or water and bring to a boil.
3. Reduceheat to low and simmer until grains are tender and liquied has been absorbed, about 20 minutes.
4. Foldi in beans and figs, cover and set aside for 5 minutes.
5. Stir in parsley, and season with salt and pepper.
6. Salad and dressing: combine tahini, orange juice, water and salt in a blender and process until smooth.
7. Set aside.
8. Rinse leafy greens and arugula.
9. Spin-dry or pat between towels to remove excess water.
10. To serve: place amaranth mixture in the center of 6 plates.
11. Garnishi with sesame seeds and surround with salad greens.
12. Drizzle with dressing.
13. Serves Per serving: 482 cal; 17 g prot; 11 g fat; 77 g carb; 0 chol; 385 mg sod; 13 g fiber.
14. Vegan.