Chicken stew
Ingredients:
1/2 kg of tomatoes
2 onions
10 chilies guajillos
4 chayotes
1/4 kg of green beans
3 potatoes
1 cup of amaranth flour
1 kg of chicken
2 garlic cloves
Hierba santa, cumin, pepper, and salt, to taste

Preparation:

1. Begin to cook the chicken with the onion and salt (to taste).
2. Devein the chilies and toast them over fire. When the chilis are clean and toasted, put them in hot water.
3. Begin to cook the chayotes, potatoes and green beans. (Allow them to cook only half way because they will finish being cooked along with the rest of the stew.)
5. Grind the garlic, cumin, pepper, onion, and chilies. Add them to the pot where the chicken is cooking.
6. Add the amaranth leaves and hierba santa.
7. Separately, dissolve the amaranth dough and flour in water. Mix it into the stew.
8. Add the vegetables to the stew and allow them to cook. When everything is done, remove from the stove and serve.

Tostadas
Ingredients:
1 small pot of bean paste
20 pieces of toast
1 cup of amaranth flour
cheese, to taste
20 large amaranth leaves, cut
1/2 cabbage, sliced
2 cups of amaranth cereal

Preparation:

1. Little by little, add the amaranth paste to the bean paste. Stir well until the flour cannot be spotted.
2. Combine the cabbage with the amaranth leaves and cereal.
3. Lastly, spread the bean paste over the pieces of toast and top with a generous amount of amaranth leaves and cauliflower.
4. Garnish with cheese.

Amaranth soup
Ingredients:
1 cup amaranth flour
1 cup of cold water
9 cups of beef or chicken stock
0.5 kg of potatoes, diced
2 cups of raw, chopped carrots
1 tbsp. oil 1 onion, chopped
1 garlic clove, minced salt, to taste

Preparation:
1. Heat the oil in a pot and add the onion and garlic.
2. When the onion is transparent, add the chicken stock, salt, potatoes, and carrots. Cook it until everything is done.
3. Dissolve the amaranth in a cup of cold water. When it is well mixed, stir it into the rest of the soup.
4. Allow everything to boil for 10 minutes more and serve.

Vegetable and amaranth soup
Ingredients:
20 amaranth leaves
2 carrots, cut 1 handful of peas
1 potato, cut into cubes 1 handful of green beans, cut
2 green beans, sliced 1.5 liters of chicken stock
4 large tomatoes
Onion, parsley, garlic, chile, oil and salt (to taste)

Preparation:
1. Boil the carrots, peas, potato, and the cut and sliced green beans with the chicken stock.
2. Liquefy or grind the tomato with the onion and garlic, and fry this. Season it and add it to the vegetables and chicken stock.
3. Add the parsley, amaranth leaves, salt, and chile. Let it cook for 5 more minutes.
**Use the amaranth leaves as you would green beans or other vegetables, but you may also use more amaranth leaves.

Nopal salad
Ingredients:
10 nopal cactus pads, cut in cubes
1 avocado cut in pieces
15 large amaranth leaves
half an onion, chopped
3 tomatoes, cut in pieces
salt, to taste cilantro, washed and chopped
1 cup puffed amaranth
**1/4 cup of vinegar (optional)

Preparation:
1. Cook the nopals and when they are done, drain them.
2. Cut the amaranth leaves.
3. In a casserole, mix all of the ingredients and add salt according to your taste.
** You can add a fourth cup of vinegar.

Vegetable salad
Ingredients:
20 amaranth leaves
1/2 lb. green beans, boiled and cut
1/2 lb. potatoes, boiled and cut into squares
1/2 lb. carrots, boiled and cut into squares
1 cup green bean seeds, boiled
1 cup puffed amaranth vinegar, to taste

Preparation:
1. Cut the amaranth leaves.
2. Mix all of the vegetables.
3. Pour vinegar over everything, and allow it to marinade for 30 minutes.
4. Sprinkle the puffed amaranth over the vegetables and serve.

Red salsa
Ingredients:
10 amaranth leaves, cut into pieces
10 green chilies serranos
1/4 of an onion
1 garlic clove
3 tomatoes
cilantro, chopped, to taste
1/2 cup of amaranth flour
salt, to taste
1 cup of water

Preparation:
1. Roast the tomatoes. When they are ready, peel them.
2. In a food processor, grind the garlic and onion. Add them to the tomatoes and chilis.
3. Add the cilantro, amaranth leaves, salt and water.
4. Mix the amaranth flour in cold water and add to the salsa until everything is well mixed.

Guacamole
Ingredients:
3 large, ripe avocados
3 tomatoes
1 small onion
4 chilies
10 medium-size amaranth leaves salt, to taste
1 cup puffed amaranth
**1 lemon (optional)

Preparation:
1. Remove the avocados’ skins and cut them into medium-sized cubes.
2. Chop the onion, tomatoes, amaranth leaves, and chilis. Combine everything with the avocado cubes.
3. Sprinkle in the cup of amaranth cereal and add a pinch of salt.
4. Carefully mix all of the ingredient.
**Optional: sprinkle the juice of a lemon over the avocado cubes

Rice and amaranth smoothie
Ingredients:
1 cup of amaranth flour
1/4 kg of rice
1 cup of amaranth cereal
1 liter of water sugar and ground cinnamon (as necessary)

Directions:
1. Start to cook the rice and milk on low heat, and when the rice begins to cook, add the cinnamon.
2. Dissolve the amaranth flour in water, and when the rice is well cooked, stir it in along with sugar. Allow everything to boil for about 5 to 10 minutes.
3. Allow it to cool. Sprinkle with amaranth cereal before serving.

Oats and amaranth smoothie
Ingredients:
2 liters of water
1 cup of oats 2 cups of amaranth flour
1 cup of amaranth cereal cinnamon and sugar, to taste

Directions:
1. Start to boil the water, cinnamon, and oats.
2. Separately, with a bit of water, dissolve the amaranth flour.
3. Stir the dissolved amaranth flour into the boiling water while stirring so it does not stick to the pot. Allow it to reach boiling point.
4. Add the amaranth cereal and sugar. Serve.
**This amaranth flour drink can be used like any other flour drink

Amaranth recipes from Peru using kiwicha 

Mexican amaranth recipe books 

Amaranto Fuente Maravillosa De Sabor Y Salud. Barros, Cristina Y Buenrostro Marco. Grijalbo. 1997

Arte Culinario Con Amaranto. Taboada Salgado, Marisela; Granjeno Collin, A.G. Y Reina Trujillo, Teresa. Universidad Autónoma Del Estado De Morelos. 1995

Gastronomía Del Amaranto ( Alegría O Huatli). México, Victor Manuel Mendoza Y José Pérez Nieto. Universidad Autónoma De Chapingo. 1997