Make the quinoa: add the quinoa, almond milk, and cinnamon into a small saucepan. Bring to a bowl, cover and reduce to simmer for 15 minutes. Remove lid, fluff with a fork and set aside.
Make the squash: add the squash and 2 tablespoons of water into a skillet. Heat the water until it's steaming, cover and cook for 10 minutes. Remove the lid and add the coconut oil, syrup and cinnamon. Cook for another 5 minutes or so until the butternut squash is starting to caramelize.
To serve: divide the quinoa evenly between two bowls. Top with 1/4 cup of yogurt and half of the butternut squash. Sprinkle with coconut flakes and hemp seeds and enjoy!