Bring the milk to the boil in a small saucepan. Add the quinoa and return to the boil. Reduce the heat to low, cover and simmer for about 15 minutes until three-quarters of the milk has been absorbed.
Stir the sugar and cinnamon into the pan, re-cover and cook for 8–10 minutes or until almost all the milk has been absorbed and the quinoa is tender.
Spoon the porridge into 2 bowls, then top with the raspberries, sprinkle over the seeds and drizzle with the honey. Serve immediately.