Salad

• Cook quinoa according to package directions and let cool.
• Prep the tomatoes, avocado, celery, and asparagus and feta cheese.
• Mix all ingredient together in a bowl.
• Add 1/4 cup dressing and toss to coat. Add more dressing if desired.

Dressing

• Add all ingredients into a blender. Process until creamy.

• In a 3- to 4-quart heavy saucepan combine the amaranth and the water.
• Cover the pan and bring the mixture to a boil, whisking occasionally.
• Using a heatproof rubber spatula, push any seeds clinging to the side of the pot into the liquid, then reduce the heat to low and continue to simmer and stir occasionally, covered, until the liquid is absorbed, 20 to 25 minutes
• Stir in salt.
• Remove the pan from the heat and let it stand, covered, 5 to 10 minutes.
• Divide amaranth among bowls and top with nuts, prunes, maple syrup and milk.