In a saucepan, add quinoa flakes, coconut, almonds, cranberries, cinnamon and cardamom and stir in 3 1/2 cups almond milk.
Heat pan over medium heat. Cook and stir until mixture comes to the boil. Reduce heat to low; cover. Simmer, stirring occasionally, 10-15 minutes or until mixture is soft and thickened to porridge consistency.
Divide porridge among serving bowls. Top with yogurt and strawberries. Serve warm and enjoy.