When pot is really nice and hot, add amaranth, 2 tbsp at a time, cover with lid and quickly move pot from side to side and back and forth until amaranth starts to pop, which should happen fairly quickly.
When all seeds have popped, transfer to large mixing bowl and repeat with the process with the rest of the amaranth. Don't do more than 2 tbsp at a time, else your seeds will only end up burning and will never pop. The bottom of your pot should not be completely covered and the seeds should all be in one layer.
When all your amaranth is popped, repeat the same process with quinoa, again, popping no more than 2 tablespoons at a time.
Add quinoa flakes, buckwheat groats and kasha to your popped amaranth and quinoa.
In a separate bowl, mix all the wet ingredients together and wisk until well combined.
Pour that into dry ingredients and blend with a wooden spoon or spatula until well incorporated.
Line a large baking sheet with parchment paper and spread your cereal evenly.
Place in the oven and bake for 30 minutes, tossing the cereal around from time to time.
Remove from oven, drizzle honey and sprinkle cinnamon all over the cereal and mix it in real good.
Add fruits, seeds and nuts and mix until well incorporated.
Allow cereal to cool and dry completely in the pan, preferably overnight, before to store in an airtight container.