Toast the quinoa flakes in a dry pan on a medium heat for 1 minute, stirring frequently to prevent them from burning. This reduces any bitterness and gives a nice nutty flavour.
Place the quinoa flakes, ground flaxseed, cinnamon and milk into a saucepan (you may also like to add vanilla extract). Give everything a good stir and bring to a medium simmer. Cook for around 4 minutes, until the porridge has reached the desired consistency.
Serve the porridge hot with toppings of your choice. I used pan-fried bananas, figs and almonds. You might also like to try a dollop of nut butter, seeds and a drizzle of raw honey.