Place quinoa flakes, ground flaxseed, cinnamon, 1/2 cup coconut milk and 3/4 cup water in a saucepan. Stir to combine.
Cook the porridge over a moderate heat on the stove, stirring gently. The porridge should start to bubble and thicken within 2 minutes. Reduce the heat if it starts bubbling too much. Cook for no longer than 3 minutes. Add a little extra water or milk if the porridge becomes too thick during cooking.
Serve the porridge piping hot with a drizzle of maple syrup and toppings of choice.
*Suggested toppings: nuts/seeds, nut butter, tahini, yoghurt, berries, banana. Images accompanying this recipe have berries and pan-fried banana slices on top :)