Amaranth is a group of more than 60 different species of grains that have been cultivated for about 8,000 years. These grains were once considered a staple food in the Inca, Maya and Aztec civilizations. Its earthy, nutty flavor works well in a variety of dishesAmaranth is a nutritious, gluten-free grain that provides plenty of fiber, protein and micronutrients, such as manganese, magnesium, phosphorus and iron.
In a 3- to 4-quart heavy saucepan combine the amaranth and the water.
Cover the pan and bring the mixture to a boil, whisking occasionally.
Using a heatproof rubber spatula, push any seeds clinging to the side of the pot into the liquid, then reduce the heat to low and continue to simmer and stir occasionally, covered, until the liquid is absorbed, 20 to 25 minutes
Stir in salt.
Remove the pan from the heat and let it stand, covered, 5 to 10 minutes.
Divide amaranth among bowls and top with nuts, prunes, maple syrup and milk.
You can save time by making amaranth several days ahead, keeping it chilled, covered, and then reheating it with a little extra water.