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1.Toast The Almonds In A Skillet Over Medium Heat Until Just Golden, 3 To 5 Minutes; Set Aside. 2.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.
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