In a saucepan over medium-high heat, combine the quinoa, 1 cup of the almond milk, 1/2 cup of water, cinnamon, and salt. Bring to a boil, then reduce the heat to low, cover the pan and simmer about 12 – 15 minutes. until most of the liquid is absorbed and the quinoa is tender (it will still have a slight bite to it). Stir in the 1/2 cup of the remaining almond milk and raw honey to taste, about 2 tsp. Enjoy!
Note: The quinoa can be made up to 3 days ahead and refrigerated in an airtight container. Reheat over low heat, adding almond milk to refresh.