Toast the quinoa in the bottom of your dry pan for 1-2 minutes, over low heat, tossing occasionally. Add coconut milk, water, sugar, vanilla, salt and spices to saucepan. Bring to a boil; reduce heat to low and cook, covered, for 15 minutes. Turn heat off and let sit for 5 minutes. Spoon into serving bowls and top with nuts, fruit and milk of choice.