In a large saucepan over medium heat, toast the rinsed quinoa and millet for about 5 minutes, swirling the pan often until the grains are dry and fragrant.
Stir in the amaranth, followed by the milk, water, and salt.
Cover the saucepan and bring the mixture to a boil.
Reduce the heat to medium-low and let it simmer, covered, for 30 to 40 minutes.
Stir occasionally to prevent sticking.
The porridge is ready when most of the liquid has been absorbed and the texture is thick and creamy.
Serve warm with your favorite toppings, such as plain Greek yogurt and a drizzle of sweetener.
