Warm Amaranth Porridge with Berries and Toasted Nuts

1. Toast the Nuts

1. Set a small, dry skillet over medium heat.
2. Add the chopped walnuts and almonds. Toast them for 2 to 3 minutes, tossing frequently, until they are lightly golden and fragrant.
3. Immediately transfer the nuts to a small bowl or cutting board to stop the cooking, and set aside.

2. Simmer the Amaranth

1. In a medium saucepan, combine the amaranth, 2 cups of water, and 1/4 teaspoon of salt.
2. Bring the mixture to a rolling boil over medium-high heat.
3. Once boiling, reduce the heat to low, cover the pan tightly with a lid, and let it simmer for about 20 minutes, until the liquid is mostly absorbed and the grains are tender with a tiny, pleasant pop.

3. Build Creaminess and Flavor

1. Remove the lid and pour in the milk, cinnamon, and vanilla extract.
2. Stir thoroughly and leave to simmer uncovered over low heat for another 3 to 5 minutes, stirring frequently, until the porridge reaches a smooth, velvety, oatmeal-like consistency.
3. Remove the pan from the heat. Stir in 1 tablespoon of honey or maple syrup, saving the rest for topping.

4. Assemble and Serve

1. Ladle the hot porridge into two serving bowls.
2. Arrange the fresh berries over one side of each bowl.
3. Scatter the toasted nuts over the top for crunch.
4. Finish with the remaining drizzle of honey or maple syrup and an extra pinch of ground cinnamon before serving warm.