Place quinoa and almond milk into a medium saucepan and bring to a boil. Reduce the heat to low, place the lid on and let simmer for 15 minutes until the milk has been absorbed.
Mix in 1 tbsp maple syrup, cinnamon, and vanilla.
Scoop into bowls, top with sliced pear, pecans, and the reserved tsp of maple syrup. If you like a more liquid porridge, pour additional milk on top till you achieve you desired consistency.
Notes
Will keep in the fridge for 3-5 days in an air-tight glass container.