Preheat oven to 450° F. Line a baking sheet with foil and spread the blueberries out in a single layer. Toss the blueberries in a teaspoon of maple syrup until they are coated. Place the blueberries on the middle rack of the oven and roast them for 8-10 minutes or until they have released some of their juices but are still holding their shape.

While the blueberries are roasting, bring the quinoa, vanilla soymilk, and pinch of salt to a boil in a small saucepan. When the quinoa comes to a boil, turn the heat down to low, cover the saucepan with a lid, and let the quinoa simmer for 15-20 minutes or until all of the soymilk is absorbed.

Remove the cooked quinoa from the heat and stir in 2 teaspoons of maple syrup and 1 teaspoon of vanilla extract. Pour the quinoa into two bowls and top with the roasted blueberries, coconut, and sliced almonds.