Dilled Quinoa Salad With Amaranth

1 c Quinoa
2 c Water
1 T Vegetable oil
Dill Dressing (recipe follows)
1 T Amaranth
6 sm Red radishes, sliced
1 sm Cucumber, peeled, halved, seeded, and sliced
1/4 lb Jarlsberg cheese, cut into 2-by 1/2-inch strips
Fresh dill sprigs (opt.)

In large fine-meshed sieve, place quinoa and rinse for 1 minute under cold running water, rubbing the grains between your fingers to remove the saponin, a sticky, slightly bitter outer residue that may be present.

In 2-quart saucepan, heat water and oil to boiling over high heat. Stir in rinsed quinoa and return water to boiling. Cover and reduce heat to low. Cook 12 to 15 minutes or until all liquid is absorbed. Remove quinoa from heat and let stand, covered, 5 minutes.

Meanwhile, prepare Dill Dressing. With fork, transfer cooked quinoa to large bowl and cool to room temperature.

To pop amaranth, use a small heavy saucepan. Heat the dry saucepan until very hot over medium-high heat. Using a small pastry brush to keep the seeds moving and keep them from burning, add the amaranth and immediately stir and cook until the seeds pop. Remove from heat if they start to burn. When most of the seeds have popped, transfer to small bowl. (You must work quickly. If seeds turn black, reduce the heat. If they don't pop immediately, increase the heat.)

Add Dill Dressing, radishes, cucumber, and cheese to cooled quinoa in large bowl. Set aside 1 T popped amaranth and toss the rest into the salad. Transfer salad to serving bowl. Sprinkle with remaining amaranth, Garnish with dill, if desired.

Dill Dressing: In jar with tight-fitting lid, combine 1/3 C olive oil, 1 t finely grated lemon rind, 2 T lemon juice, 1 T finely chopped fresh dill, 1 T Dijon-style prepared mustard, 1/2 t salt, and 1/4 t ground white pepper. Cover and shake until well mixed.

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