Defrost the strawberries, then cut into wedges.
Cook the quinoa according to package directions until tender.
Drain the quinoa and reheat in a saucepan along with the almond milk.
Simmer gently for about 5 minutes until the milk is almost absorbed.
Mix the cinnamon and honey into the porridge and heat for another minute.
Peel and slice the banana.
Spoon the quinoa juice into a bowl and divide the banana, strawberries and coconut rind on top.
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