1. In a medium sized pot, combine quinoa, water, 1 tsp salt, turmeric and ¼ tsp black pepper.  Place over medium-high heat and bring to a boil.  Reduce the temperature to medium, enough to maintain a gentle simmer.  Cover the pan and simmer for 13-15 minutes or until all the water has been absorbed and the quinoa is tender.  Remove the pan from the heat, add the raisins and gently stir the quinoa with a fork to release some of the steam.  Place a clean dish towel over the pan and put the lid back on.  Set aside for 8-10 minutes.  The towel will absorb excess steam as the quinoa begins to cool.

2. Place the cooked quinoa in a large mixing bowl and set aside to cool to room temperature.

3. While the quinoa is cooking, prepare the green beans and amaranth.  Remove the stem end from the green beans and cut into ½-inch pieces.  Separate the stems and leaves of amaranth.  Roughly chop the amaranth leaves into bite-sized pieces.  Set aside.  Cut the lower 1 inch of stem off and discard it.  Finely chop the remaining stem.

4. In a medium sauté pan, heat 1 Tbsp sunflower or olive oil over medium to medium-high heat.  Once the oil is hot, add the garlic and saute until fragrant.  Add the cut green beans and ½ tsp salt to the pan.  Stir to combine, then continue to sauté just until the green beans turn bright green.  Add the amaranth stems and sauté an additional 1-2 minutes, then add the leaves to the pan, cover and allow the leaves to wilt.  This will take 3-4 minutes.

5. Once the greens are wilted, remove the lid and continue to cook until all the moisture is gone and the leaves are fully wilted and tender.  Remove from heat and set aside.

6. In a small mixing bowl, combine lemon juice, honey and Dijon mustard.  Drizzle in ¼ cup olive oil while continuing to stir.

7. Now it’s time to compile all the salad ingredients.  To the bowl containing quinoa, add the chickpeas, amaranth and green bean mixture and scallions.  Drizzle the lemon vinaigrette over everything and stir gently to combine.  Let set for 5-10 minutes and then taste it.  Adjust the seasoning with additional salt, pepper and/or lemon juice as needed.  Serve at room temperature or slightly chilled if you prefer.