In a saucepan, add the almond milk, quinoa and tea bags and bring to a boil. As soon as the milk starts to boil, remove the tea bags. Cook for 15-20 minutes.
Remove from heat, stir in maple syrup or honey and let rest for 10 minutes.
Divide the quinoa between two bowls and garnish with pecans, coconut chips and a pinch of cinnamon.