In a medium-sized saucepan, heat the milk over medium heat (slowly to prevent scorching). When the milk is simmering, add in the quinoa and a pinch of salt and stir to combine. Bring the quinoa to a gentle boil then cover with a lid and reduce the heat to low.

Simmer for 10 minutes then stir in a tablespoon of the maple syrup and the cinnamon. Cover with the lid and cook for another 10 minutes or until the quinoa has absorbed most of the milk and is tender. Check the quinoa occasionally and stir. If it starts to get too dry, add in additional milk.

Stir together the Greek yogurt, a teaspoon of maple syrup and a splash of vanilla extract.

Divide the cooked quinoa into 2 bowls. Top each with half of the Greek yogurt, berries and almonds. Drizzle with almond butter if desired.