View photos of the edible plant, Amaranthus palmeri (Amaranth), profiled in the Wild Edible Series: Colorado, Kansas, New Mexico, Oklahoma, Sonoran, California: Vol 1, and Texas: Vol 1.

A passage from Sonoran Desert Food Plants:

Amaranth is common throughout the Southwest. In the Sonoran Desert look to lower–lying moist soils, such as old fields, ditches, and roadsides.

A passage from Wild Edible Plants of California (Volume 1):

Most species of Amaranth are equally utilizable. It is one of our more palatable greens. The young leaves can be eaten raw directly from the plant or used as a salad ingredient.

A passage from Wild Edible Plants of Texas (Volume 1):

The seeds are high in protein and generally nutritious. They can be ground into a meal, cooked like other grains, or soaked and then eaten.

A passage from Wild Edible Plants of New Mexico:

After Amaranth has gone to seed (late summer–fall), strip the dried seed spikes from the top of each plant. Wearing gloves, rub the clusters together to separate the seeds from their spiky encasements.