In a medium pot over high heat, combine the quinoa, 1½ cups (360 ml) of the almond milk, ⅛ teaspoon of the salt and the cinnamon stick. Bring the mixture to a boil, then reduce the heat to medium-low and bring the quinoa to a simmer. Cook the quinoa for 10 to 15 minutes, or until the almond milk is absorbed and the quinoa is fluffy. Remove the cinnamon stick.
Add the brown sugar, ground cinnamon and maple syrup. Stir to combine the ingredients, then stir in the remaining ¼ cup (60 ml) of the almond milk. Set the quinoa aside.
In a medium skillet over medium heat, melt the oil. Add the bananas and cook them for 2 to 3 minutes per side, or until each side is golden brown and caramelized. Remove the bananas from the skillet and sprinkle them with the remaining pinch of salt.
Divide the quinoa among four bowls. Top each serving with the caramelized bananas, blueberries, almond butter and pecans.