1. Pour the almond or coconut milk and water, along with the salt, into a small pot. Bring to a boil. Add the quinoa flakes, and reduce to a simmer. Cook, stirring constantly, till the liquid is absorbed (1-2 minutes).
2. Stir in the maple syrup and coconut oil or Earth Balance. Transfer the hot quinoa cereal to a serving bowl and top with the shredded coconut and pomegranate arils. Serve.
The recipe, as listed, makes 1 serving, but it can be easily doubled or quadrupled.