Measure and rinse quinoa. Place into a small saucepan with almond milk (or other plant-based milk of choice), ground cinnamon and a pinch of salt.
Bring to the boil over a medium heat and then reduce the heat to a simmer. Cover with a lid and let the quinoa simmer for 15 minutes.
Remove the lid and if there is too much milk left, keep cooking with the lid off, stirring until the porridge thickens.
Pour the porridge into two bowls and top each bowl with ½ cup of blueberries and 1 tablespoon of flaked almonds. If you want, add a splash of plant-based milk and a ½ tablespoon of maple syrup for each bowl to sweeten.