Amaranth-Tossed Asian Salad with Ginger-Sesame Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant, gluten-free salad featuring toasted amaranth for crunch, tossed in a bright ginger-sesame dressing with crisp vegetables and edamame. This international-inspired salads (gluten-free, high-protein) ready in about 25 minutes pairs amaranth, edamame, carrots into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 298 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.4 (8 ratings) Prep: 15 min Cook: 10 min Serves 2 International cuisine 298 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F. Spread 1/2 cup amaranth on a baking sheet and toast for 10 minutes until golden and fragrant, stirring once halfway.
  2. Step 2: Bring a small pot of salted water to boil. Add 1 cup shelled edamame and cook for 3 minutes until bright green; drain and rinse under cold water.
  3. Step 3: Whisk together 2 tbsp rice vinegar, 1 tbsp sesame oil, 1 tbsp grated ginger, 1 tsp olive oil, and 1/4 tsp salt in a small bowl until emulsified.
  4. Step 4: In a large bowl, combine toasted amaranth, cooked edamame, 1 medium julienned carrot, and 1/2 medium sliced cucumber. Pour dressing over and toss gently until evenly coated.
  5. Step 5: Top with 1 tbsp toasted sesame seeds and serve chilled.

Frequently asked questions

How long does Amaranth-Tossed Asian Salad with Ginger-Sesame Dressing take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Amaranth-Tossed Asian Salad with Ginger-Sesame Dressing?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep amaranth from drying out.

Can I substitute ingredients in Amaranth-Tossed Asian Salad with Ginger-Sesame Dressing?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Amaranth-Tossed Asian Salad with Ginger-Sesame Dressing for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Amaranth-Tossed Asian Salad with Ginger-Sesame Dressing gluten-free?

Yes — this recipe is tagged gluten-free, high-protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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