Rinse amaranth and drain as much as you can in a fine sieve.
Place amaranth, salt, water (and cider), and fresh ginger in a medium saucepan.
Bring to boil and reduce to simmer, covered, for about 20 minutes, or until all the water is absorbed. (It may appear quite runny as you get close to the 20 minute mark - just give it a good stir. The seed tends to sink the the bottom, as the water collects overtop. It will thicken quickly after that).
Stir in pear, walnuts, cinnamon, vanilla and nut milk. Simmer another 5 minutes.
Let sit a few minutes before serving. Add more nut milk if desired.
Serve and enjoy!