In a medium sized saucepan boil 1 cup of almond milk, careful not to burn the milk so keep a watchful eye.

Once boiled, reduce the heat to low, add the quinoa, cinnamon and vanilla then stir.

Let the quinoa absorb the liquid and increase in volume. This should take roughly 15 minutes.

Once the quinoa has expanded and cooked, transfer the contents to a blender or use an immersion stick to puree unto a smooth consistency. As you pulse the porridge, pour in the additional ½ cup of milk.

Pour into a bowl, stir in your desired amount of condensed milk and sprinkle on the nuts/seeds.