1. Place all ingredient except almonds and coconut shavings into a medium sized pot. Bring to a boil.
2. Once boiling, reduce the heat and simmer for 15 – 20 minutes stirring occasionally, until the quinoa is cooked and the mixture has thickened ‘porridge consistency’.
3. Serve hot or cold topped with almond and coconut or any other topping of your choice. I like to add sliced banana and almond butter.