Classical recipe for amaranth porridge best enjoyed for breakfast hot in a bowl with your choice of healthy fat, whole sweetener and nuts or fruit topping.
Place amaranth seeds in a small pot and mix in half (1.5 cups) the filtered water and 1/2 tsp sea salt. Cover and leave on the counter for a minimum of 5 hours or overnight.
Drain off the soaking water and rinse the seeds well.
Place the seeds back into a clean small pot and pour in the remaining 1.5 cups of water. Bring to a boil uncovered, stir well, cover and reduce heat to a simmer for 10 minutes.
Remove from heat, uncover and stir amaranth porridge to enhance smoothness.