In a medium saucepan, combine quinoa, almond milk, vanilla, and cinnamon. Bring to a boil, then reduce heat to low and simmer for 15-20 minutes, stirring occasionally, until quinoa is tender and liquid is absorbed. Tip: Stir frequently to prevent sticking.

While the quinoa cooks, heat coconut oil in a skillet over medium heat. Add diced apples and sauté for 5-7 minutes until softened and lightly caramelized. Tip: Add a pinch of cinnamon for extra flavor.

Once the quinoa is cooked, stir in maple syrup and half of the caramelized apples. Mix well. Tip: For extra creaminess, add a splash more almond milk.

Divide the pudding into bowls and top with remaining apples and a drizzle of caramel sauce if desired. Serve warm. Tip: Let it cool slightly for thicker texture.