Crimson Queen Amaranth & Quinoa Salad with Citrus Dressing

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A colorful, nutrient-packed salad featuring edible crimson amaranth and a zesty lemon-honey dressing. This international-inspired salads (vegan) ready in about 45 minutes pairs crimson queen amaranth, quinoa, cherry tomatoes 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 285 calories and feeds 4, 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.

Ingredients

• 1 cup crimson queen amaranth
• 1/2 cup quinoa
• 1 cup cherry tomatoes
• 1/2 cup cucumber
• 1/4 cup red onion
• 2 tbsp lemon juice
• 1 tbsp honey
• 2 tbsp extra virgin olive oil
• 2 tbsp fresh parsley

Instructions

1. Step 1: Rinse quinoa thoroughly in a fine-mesh strainer under cold water until water runs clear. Place in a saucepan with 1 cup water, bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
2. Step 2: While quinoa cooks, bring a pot of salted water to a boil. Add amaranth and cook for 5 minutes until tender but still slightly chewy. Drain immediately and rinse under cold water to stop cooking.
3. Step 3: In a large bowl, combine cooked quinoa, amaranth, cherry tomatoes, cucumber, red onion, and parsley. Whisk together lemon juice, honey, olive oil, and 1 tbsp water until emulsified. Pour dressing over salad and toss gently until evenly coated. Serve chilled or at room temperature.