4 servings⠀ ⠀ ∙ 30g amaranth seed ⠀ ∙ 1 pc broccoli girl ⠀ ∙ 50g of baked peanut ⠀ ∙ 4 rolls (artisanal amaranth bread is delicious) ⠀ ∙ to accompany (tomato, avocado, chilies (to taste)) ⠀

Cook the amaranth seed: Wash and strain it, as many times as necessary until all the detritus is removed. • Bring the water to a boil, add the seed, boiling for 10 to 15 minutes. • Remove from heat and drain. ⠀ ⠀ Steam the broccoli for 20 minutes. • Drain and allow to cool. • Crush the dry peanut in a blender. • Mix the broccoli, cooked amaranth seed and crushed peanuts. • Start making patties and heat in a flat-bottomed pan with 1 teaspoon of oil. ⠀ ⠀ Serve with your favorite sandwich condiments! ⠀

• 6 servings ⠀
  ⠀
  ∙ 50gr of amaranth seed ⠀
  ∙ 1 cucumber ⠀
  ∙ 2 tomatoes ⠀
  ∙ 1 avocado ⠀
  ∙ 50gr of lentils (boiled in water, seasoned with salt and onion) ⠀
  ∙ 12 amaranth or other locally-purchased tostadas ⠀
  ∙ Cilantro, lemon and salt (to taste) ⠀

Cook the amaranth seed: Wash and strain, as many times as necessary, trying to leave the seeds as clean as possible (without stones or dirt).

Bring the water to a boil, add seed, boiling between 10 to 15 minutes.

Remove from heat. • It is important to drain the seed once it has been removed from the heat.

Once the amaranth seed and lentils are cooked, place both ingredients in a large bowl and mix with diced cucumber, tomato, cilantro, and avocado, season with lemon and salt to taste.

Serve on amaranth tostadas. ⠀