Wash the amaranth and rinse. Combine the amaranth with one cup water and salt. Bring amaranth to a boil, and reduce to a simmer for 20 minutes, until thick. Add a bit of milk to thin the texture out.
Add nuts to a dry skillet and roast for 3 minutes. Remove from skillet and set aside.
Heat coconut oil, honey, and cinnamon over medium-low heat. Add orange wedges to skillet, cook until oranges are tender
To serve, stir together oranges and amaranth. Pour into bowls and top with some milk and roasted nuts.