Place a small pot over high heat and have a cover ready. When pot is hot enough that a couple drops of water sizzle, add 1 Tbsp. amaranth and cover immediately. Hold cover and handle and shake pot vigorously over heat for 20 seconds. Uncover and immediately remove popped amaranth to a plate.

Pour 1 cup water in pot used to pop amaranth, cover, and bring to a boil. Add 1/4 tsp. salt and remaining amaranth. Return to a boil, reduce heat to medium, cover, and cook 18 minutes. Uncover and cook 2-4 more minutes, or until remaining water evaporates. Amaranth should be tender, but with a slightly crunchy exterior. It will look like wet sand. Remove from heat and set aside.

Trim green beans and cut into 1" pieces. Cut Roma tomatoes into 1/2" dice. Peel and halve shallot. Slice thinly. Mince garlic.

Place a medium pan over medium heat and add pine nuts. Cook 3-5 minutes, stirring frequently, until golden and toasted. Remove to a plate and set aside. Add 1/4 cup water to same pan and bring to a boil over high heat. Add 1/4 tsp. salt and green beans. Cover and cook 2-3 minutes, or until beans begin to get tender. Set aside to cool.

Combine vinegar, garlic, 3 Tbsp. olive oil, 1/4 tsp. salt, and 1/4 tsp. pepper in a large mixing bowl. Taste and add more salt and pepper if needed. Add Roma tomatoes, arugula, shallots (to taste), and green beans and toss to combine.

Spread amaranth on a plate. Place salad on top and garnish with Parmesan cheese, pine nuts, and popped amaranth.