Toast the almonds in a frying pan over medium heat until just golden, 3 to 5 minutes; set aside.
Heat the cinnamon and quinoa together in a saucepan over medium heat until warmed through. Add the milk and sea salt to the saucepan and stir; bring the mixture to a boil, reduce heat to low, place a lid on the saucepan then allow to simmer for 15 minutes. Stir the vanilla, honey, dates, apricots and about half the almonds into the quinoa mixture. Top with the remaining almonds to serve.