Combine soaked quinoa with 2 cups of water in a large saucepan, bring to a boil reduce heat and simmer, covered, for about 10 minutes.
Add cinnamon stick, cloves and cardamom to the quinoa while cooking.
Meanwhile, set a heatproof bowl over a small pan of simmering water and heat the saffron for 3 to 4 min, or until it is brittle.
Add almond milk, heat the mixture, stirring occasionally, until it is hot, and remove the pan from the heat.
When 6 min remain for quinoa to cook, drizzle the saffron mixture in and cover.
When quinoa is done, remove from heat and let stand covered for 5 minutes.
Remove cinnamon and cloves before serving.
Garnish with almonds and pomegranate seeds, serve hot or cold.
~How to make almond milk: soak almonds overnight and rinse well. Blend with water until smooth and strain.