Mediterranean Breakfast Quinoa

Toast the almonds in a skillet over medium heat until just golden 3 to 5 minutes; set aside.

Heat the cinnamon and quinoa together in a saucepan over medium heat until warmed through. Add the milk and sea salt to the saucepan and stir; bring the mixture to a boil reduce heat to low place a cover on the saucepan and allow to cook at a simmer for 15 minutes. Stir the vanilla honey dates apricots and about half the almonds into the quinoa mixture. Top with the remaining almonds to serve.