Transfer the quinoa to a sieve and run it under cold water to rinse it off. Drain the quinoa well.
Transfer the quinoa to a medium-size pot. Add 1 cup of the coconut milk, along with 1 cup of water. Add the vanilla, sea salt, and maple syrup and give it all a stir.
Bring the mixture to a boil, and reduce the heat to a simmer. Place the lid of the pot on, slightly ajar, so that some steam can escape. Simmer the quinoa until all of the liquid is absorbed and the quinoa is tender, about 15 or 20 minutes. Stir in the remaining 144 cup of coconut milk.
Divide the pudding into four serving bowls. Top with fresh berries, if desired. Serve.